Superfood salad with Moroccan dressing

  • 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.



  • 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


  • 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.