Ingredients
- 1 beetroot peeled
- 1 medium sized onion diced
- 2 cloves garlic finely chopped
- 1 bundle parsley finely chopped
- 1 tin of channa/chickpeas rinsed & drained
- 1/2 cup couscous
- 3/4 tsp cumin or geera powder
- 3/4 tsp coriander powder
- 1/4 cup boiling water
- 2 tbsp olive oil
- 1 tsp lime juice
- salt & black pepper to taste
Instructions
Roasted Beetroot
- Place beetroot in foil
- Drizzle with oil then season with salt & black pepper
- Roast in the oven at 400 degrees for 45 minutes to 1 hour
- Allow to cool then cut into cubes
Couscous
- Place couscous in a bowl with a lid
- Add boiling water, olive oil, and lime juice
- Season with coriander powder, cumin powder salt and black pepper to taste
- Cover and allow to sit for 7 to 8 minutes
Salad Assembly
- Add ingredients to a bowl
- Drizzle with olive oil then season with salt and black pepper to taste
- Toss then allow to sit for at least 10 minutes before enjoying
Video
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