beetroot & rocket couscous
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 4
Ingredients
500g (1lb) beetroot
280g (10oz) couscous
600ml (1pt) vegetable stock
75g (3oz) pine nuts
Juice of 1 lemon
4 tbsp olive oil
6 spring onions
50g (2oz) rocket leaves
Salt & pepper
Instructions
1. Wash the beetroot gently. Place in a pan of salted water, bring to the boil, cover and simmer for 45 minutes until tender. Cool slightly, peel and chop into 2cm pieces.
2. Place the couscous in a large bowl and pour on the stock. When all the stock is absorbed stir gently with a fork. Leave to cool.
3. Dry-fry the pine nuts until golden. Cool and add to the couscous.
4. Add the lemon juice to the couscous along with the olive oil. Mix in the chopped spring onions, chopped rocket and beetroot and season with salt and pepper.
