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Ingredients
- raw beetroot 4 small
- olive oil
- carrots 3 medium, peeled and cut into small sticks
- broccoli 200g, cut into small florets
- couscous 200g
- pumpkin seeds 2 tbsp, toasted
- extra-virgin olive oil 6 tbsp
- red wine vinegar 3 tbsp
- sweet paprika 1 tsp
- ground cumin ½ tsp
- garlic 1 clove, finely chopped
- flat-leaf parsley a small bunch, save some leaves for decoration
Method
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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.
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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.