• 4servings
  • 383calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsSelenium, Zinc, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small, raw beetroot

  2. olive oil

  3. 3 medium carrots , peeled and cut into small sticks

  4. 200g broccoli , cut into small florets

  5. 200g couscous

  6. 2 tbsp toasted pumpkin seeds

  7. 6 tbsp extra-virgin olive oil

  8. 3 tbsp red wine vinegar

  9. 1 tsp sweet paprika

  10. 1/2 tsp ground cumin

  11. 1 garlic clove , finely chopped

  12. a small bunch of flat-leaf parsley , chopped, save some leaves for decoration

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot with 1 tbsp olive oil and season. Roast for 30 minutes or until tender. Cool, then peel and cut into cubes. Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.

  2. Put the couscous in a large bowl and pour over 150ml boiling water. Cover for 10 minutes then fluff up with a fork. Whisk together the dressing ingredients and season. Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing. Sprinkle with pumpkin seeds and parsley and serve.


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