Home
Recipes
Health
Superfood salad with Moroccan dressing

Superfood salad with Moroccan dressing

Name: Superfood salad with Moroccan dressing
Total time: 35 min
Yield: serves 4
Cuisine: Moroccan
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

Published: March 25, 2015 at 4:07 PM

Save recipe

serves 4

Easy

Total time: 35 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

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

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue