Israeli Couscous salad with Balsami Beetroot and Feta
This Israeli couscous salad is a real showstopper! Thanks to balsamic roasted beetroot, it has a beautiful magenta color. Serve it at your next BBQ or as the perfect side dish for a holiday meal.
Ingredients
- 3 medium sized beets
- 1½ tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 tablespoons maple syrup
- 1 cup israeli couscous
- ½ cup vegan feta chopped into bite size pieces
- ½ teaspoon sea salt
- a few grinds black pepper
Instructions
- Heat the oven to 200 C (400 F) and line a baking sheet with aluminum foil.
- Top and tail the beetroot, wash them well and chop into 1 inch pieces. Transfer them to the baking sheet and drizzle with one tablespoon of olive oil. Sprinkle with salt and roast for 30 minutes, turning once halfway through.
- Heat ½ tablespoon of olive oil in a saucepan. Saute the Israeli couscous for 2-3 minutes. Add 335 milliliters of boiling water (1 ¼ cups) to the pan, cover and cook for 8-10 minutes. Fluff with a fork and set aside to cool.
- Combine the balsamic vinegar with the maple syrup in a small cup. Drizzle it over the beetroot once they have roasted for 30 minutes. Return the pan to the oven and roast for a further 5 minutes.
- Combine the Israeli couscous, balsamic roasted beetroots and chopped vegan feta. Season to taste with salt and pepper and garnish with (optional) herbs.
Nutrition
Calories: 299kcalCarbohydrates: 47gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 485mgPotassium: 291mgFiber: 4gSugar: 8gVitamin A: 20IUVitamin C: 3mgCalcium: 38mgIron: 1mg
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