Not your average, super quick beetroot and couscous Kisir
a flavor packed, creamy (not dry) couscous in a beetroot sauce, tossed with fresh, crunchy veggies and topped with tangy feta. All ready in 15 minuntes!
What you will need
- 300 g couscous
- 600 ml vegetable broth
- 2 rather small beets
- 1/2 cucumber
- 100 g edamame beens (cooked)
- 2 spring onions
- 1 bell pepper
- 150 g feta
- 1 tbsp parsley
- 1 tbsp mint
- 2 tsp honey
- 1 tbsp olive oil
- 1/2 lemon
How to
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Bring the vegetable broth to a boil. Take off the heat and add about 3 tbsp of it to a blender with the beets. Pour in the couscous to the rest and let it soak up the liquid and fluff.
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Chop up the cucumber and bell peppers into small (about 1cm sized) pieces. Finely slice the spring onions and chopp the herbs. Add them all to a large bowl. In a seperate bowl combine the olive oil, honey and lemon juice.
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When the couscous is done, add it to the bowl with the veggies, the beetroot sauce and olive oil mixture. Mix it through until the sauce has covered everything.
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Divide onto plates and crumble the feta on top. Serve with some fresh herbs and enjoy!