Beetroot taboulé

Name: Beetroot taboulé
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 7-10 Tbsp salt, pepper; 500 g Couscous (coarse durum wheat semolina); 4 Lemons; 100 ml good olive oil; 750 g cooked beetroot (vacuum packed); 1 large bunch of spring onions; 2 red peppers; 1 collar Parsley; 1/2 potty/bunch of mint

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

7-10 Tbsp salt, pepper
500 g Couscous (coarse durum wheat semolina)
4 Lemons
100 ml good olive oil
750 g cooked beetroot (vacuum packed)
1 large bunch of spring onions
2 red peppers
1 collar Parsley
1/2 potty/bunch of mint

Directions

1
Boil 1 l water with 2 teaspoons of salt. Stir in the couscous and remove the pot from the heat. Cover and let it swell for about 5 minutes. Loosen up with a fork and pour into a large bowl.
2
Wash organic lemon hot and dab dry. Finely grate the peel. Squeeze all lemons. Mix oil, lemon juice and zest with the couscous.
3
Dice the red beets into small cubes, while putting on disposable gloves. Clean and wash spring onions and peppers. Cut spring onions into fine rings and peppers into small cubes. Wash the herbs and shake dry.
4
Cut the leaves finely. Mix beetroot, spring onions, paprika and herbs into the couscous. Season to taste with salt and pepper. Leave to stand for at least 1 hour. Season to taste again just before serving.