Superfood salad with Moroccan dressing
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 4 small raw beetroot
- olive oil
- 3 medium carrots, peeled and cut into small sticks
- 200g broccoli, cut into small florets
- 200g couscous
- 2 tbsp pumpkin seeds, toasted
- 6 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp sweet paprika
- ½ tsp ground cumin
- 1 clove garlic, finely chopped
- a small bunch flat-leaf parsley, save some leaves for decoration
Method
- STEP 1
Heat the oven to 200C/fan 180C/Gas 6. Toss the beetroot with 1 tbsp olive oil and season. Roast for 30 minutes or until tender. Cool, then peel and cut into cubes. Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
- STEP 2
Put the couscous in a large bowl and pour over 150ml boiling water. Cover for 10 minutes then fluff up with a fork. Whisk together the dressing ingredients and season. Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing. Sprinkle with pumpkin seeds and parsley and serve.
