Recipe for a Couscous and Beetroot Salad that can be thrown together in a few minutes

200 ml (¾ Cup) Water
2.5 ml (½ Tsp.) Salt
250 ml (1 Cup) Instant couscous
15 – 30 ml (1 – 2 Tbsp.) Butter
1 Carrot, finely sliced
500 ml (2 Cups) Baby spinach
1 Avocado, cubed
1 x 385 g Bottle Rhodes Quality Diced Beetroot
Salt and freshly ground black pepper

30 ml (2 Tbsp.) Lemon juice
5 ml (1 Tsp.) Dijon Mustard
80 ml (⅓ Cup) Olive oil
1 Clove garlic, finely crushed
5 ml (1 Tsp.) Sugar
Salt and freshly ground pepper

How to
Place the water, butter and salt into a medium saucepan and bring to a rapid boil.

Remove the water from the heat and stir in the couscous.

Cover the saucepan with a lid and leave to stand for 10 minutes or until the couscous has absorbed all the water.

Fluff the couscous with a fork to break the couscous apart.

Leave to cool.

In a large salad bowl toss together the couscous, carrot, spinach and the avocado.

Season the salad to taste.

Add the Rhodes Quality Beetroot and lightly toss again.

Whisk all the dressing ingredients together until well blended.

Season the dressing to taste with the salt and freshly ground black pepper.

Pour a little dressing over the salad and serve the remainder on the side.

For perfectly cooked couscous, measure both the couscous and the water accurately.

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