Beetroot Couscous

Ingredients

• 300 g instant couscous
• 350 ml vegetable broth
• 500 g vacuum‑packed beetroot
• 3 sprigs parsley
• 3 spring onions
• 1 Organic lemon
• 2 tbsp olive oil
• 1 pinch ground coriander
• Salt
• Pepper
• 1 tsp maple syrup

Instructions

1. 1.

   Pour boiling broth over the couscous in a bowl and let it absorb for about 10 minutes. Drain the beetroot, reserving the juice. Cut the beetroots into bite‑sized cubes. Wash the parsley, shake off excess water, pluck the leaves and roughly chop them. Clean the spring onions, trim the ends and slice them into thin rings. Rinse the lemon under hot water, dry it, grate the zest and squeeze out the juice.

2. 2.

   Whisk together 2 tbsp beetroot juice, lemon juice and zest, olive oil, coriander, salt, pepper and maple syrup to make a dressing. Toss the couscous with the dressing, then fold in the beet cubes, parsley and spring onions. Taste again and serve in a large bowl.