Quick & Easy Couscous & Beetroot Salad

Find out how the South African government is working to combat the spread of the corona virus here: https://sacoronavirus.co.za



  • 200 ml (¾ Cup) Water
  • 2.5 ml (½ Tsp.) Salt
  • 250 ml (1 Cup) Instant couscous
  • 15 – 30 ml (1 – 2 Tbsp.) Butter
  • 1 Carrot, finely sliced
  • 500 ml (2 Cups) Baby spinach
  • 1 Avocado, cubed
  • 1 x 385 g Bottle Rhodes Quality Diced Beetroot
  • Salt and freshly ground black pepper


  • 30 ml (2 Tbsp.) Lemon juice
  • 5 ml (1 Tsp.) Dijon Mustard
  • 80 ml (⅓ Cup) Olive oil
  • 1 Clove garlic, finely crushed
  • 5 ml (1 Tsp.) Sugar
  • Salt and freshly ground pepper


  1. Place the water, butter and salt into a medium saucepan and bring to a rapid boil.
  2. Remove the water from the heat and stir in the couscous.
  3. Cover the saucepan with a lid and leave to stand for 10 minutes or until the couscous has absorbed all the water.
  4. Fluff the couscous with a fork to break the couscous apart.
  5. Leave to cool.
  6. In a large salad bowl toss together the couscous, carrot, spinach and the avocado.
  7. Season the salad to taste.
  8. Add the Rhodes Quality Beetroot and lightly toss again.
  9. Whisk all the dressing ingredients together until well blended.
  10. Season the dressing to taste with the salt and freshly ground black pepper.
  11. Pour a little dressing over the salad and serve the remainder on the side.
Cooking Tip

For perfectly cooked couscous, measure both the couscous and the water accurately.


There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published. Required fields are marked *