Superfood salad with Moroccan dressing
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.
- 4 small raw beetroot
- olive oil
- 3 medium carrotspeeled and cut into small sticks
- 200g broccolicut into small florets
- 200g couscous
- 2 tbsp pumpkin seedstoasted
- 6 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp sweet paprika
- ½ tsp ground cumin
- 1 clove garlicfinely chopped
- a small bunch flat-leaf parsleysave 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.