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Beetroot couscous

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 cup (250ml) Massel chicken style liquid stock (see notes)
  • 1 cup (200g) couscous
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 beetroot, peeled, cooked, cut into 2cm cubes
  • 1/2 cup chopped flat-leaf parsley, plus extra whole leaves to garnish


  • 1
    Bring stock to the boil in a pan. Remove from heat, then slowly stir in couscous. Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork.
  • 2
    Meanwhile, heat the oil in a frypan over medium-low heat. Cook onion for 10 minutes, stirring, until softened and just starting to caramelise. Stir in vinegar, juice, beets and parsley. Season, then stir through couscous. Transfer to a portable serving dish. Serve with extra parsley.

Source: taste.com.au


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