Beetroot couscous
Preparation time: 10 minCooking time: 15 min2 servings
From the article: 10 recipes for your period: breakfast to dinner
Ingredients
2 Servings
- 150 g wholemeal couscous
- 200 ml hot vegetable stock
- 250 g cooked beetroot
- 1 red onion
- 2 tbsp olive oil
- 1 tsp ras el hanout
- ½ tsp ground cumin
- 2 tbsp pumpkin seeds
- 1 lemon, juice only
- 60 g baby spinach
- 60 g feta
- 1 handful mint
- 1 pinch salt
- 1 pinch pepper
Instructions
- 1Put the couscous in a bowl, pour over the hot stock, cover with a plate and leave for 8 minutes. Fluff with a fork.
- 2Cut the beetroot into 1 cm cubes and slice the onion. Heat 1 tbsp olive oil in a pan and fry the onion for 3 minutes. Add the beetroot, ras el hanout and cumin and toss over the heat for 4–5 minutes.
- 3Toast the pumpkin seeds in a second, dry pan until they pop.
- 4Mix the lemon juice, remaining olive oil, salt and pepper into the couscous. Fold in the warm beetroot and spinach; the spinach will wilt slightly.
- 5Crumble over the feta, scatter with pumpkin seeds and picked mint leaves, and serve warm.
Nutrition: 470 kcal · 16 g protein · 62 g carbs · 17 g fat
