Superfood salad with Moroccan dressing

Name: Superfood salad with Moroccan dressing
Total time: 35 min
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; 6 tbsp; red wine vinegar 3 tbsp; sweet paprika 1 tsp; ground cumin ½ tsp; garlic 1 clove, finely chopped; a small bunch, save some leaves for decoration

35 minutes
serves 4
Easy

This salad uses brightly coloured vegetables, which are important to include in a healthy balanced diet as they give a wide range of vitamins, minerals and fibre. They are mixed into couscous, which makes for a filling main course salad. Visit 5aday.com to find out more.

March 25, 2015 at 4:07 pm

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

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.