Couscous and beetroot salad
A salad full of vitamins, minerals and proteins – all thanks to the presence of beetroot, pomegranate and walnuts.
The first main ingredient of the salad, beetroot, is mainly served in Poland in a soup called borscht. Less often, but it is also used in baking, salads and fillings. As everyone knows, beets are a real treasure trove of vitamins but they also contain large amounts of fibre to aid digestion.
The second, a little less known, ingredient of this salad is pomegranate. Full of vitamins, including vitamin C, organic acids, iron and calcium, it is used in juices, desserts and vegetarian dishes. Pomegranate seeds have a tart and sweet taste at the same time.
These two ingredients, beetroot and pomegranate, are accompanied by walnuts. Walnuts are rich in potassium, phosphorus, zinc, magnesium, manganese, iodine as well as B vitamin.
As you can see, by eating a small portion of this salad, you will provide your body with plenty of vitamins.
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Ingredients for couscous and beetroot salad.
- 250 g couscous
- 320 ml boiling water
- 1 pomegranate
- 450 g cooked beetroots
- 50 g leek sprouts
- 70 g walnuts
- 2 tablespoons of date syrup
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- a pinch of salt
How to make couscous and beetroot salad.
Add couscous into a bowl, pour boiling water over it, then cover the bowl and set aside for 10 minutes. After that, stir the couscous and cool it down completely.
Cut the cooked beetroots into quarters or smaller pieces or cubes.
Remove the seeds from the pomegranate.
Combine the date syrup, lemon juice, olive oil and a pinch of salt in a cup.
Combine the cold couscous, sliced beetroot, leek sprouts, large pieces of walnuts and pomegranate seeds in a bowl, pour the sauce from the cup, then mix.
Good to know when making couscous and beet salad.
It is best to use small or medium red beets. They cook faster, and they present better when cut.
My proven way of extracting seeds from a pomegranate fruit is to slice the fruit lengthwise and then shake down the seeds by hitting the pomegranate with a metal spoon or knife handle.
You don’t have to mix the ingredients of the salad. You can put them in layers and pour the sauce on the top.
I didn’t add salt to the couscous, just added a pinch of salt to the sauce. You can add an extra pinch of salt to the water which you pour over the couscous but not more than that.
Do you like dishes with beetroot? If so, try our recipe for Potato and beetroot puree.
