red beet couscous salad

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61b2c5de-136f-47f9-ba7e-5af0d5b26fcb

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"This little snack-salad can be well-used as a side dish, little snack or for the little hunger. It can of course also be eaten as a main dish, but then I would cook more."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
2
red beet
60 g
feta cheese
80 g
couscous
120 ml
red beet juice
1 bulb
fennel
2 tbsp
chopped walnut
6 stalks
parsley
1
lemon

  • Step 1/2

    • 2 red beet
    • 60 g feta cheese
    • 1 bulb fennel
    • 2 tbsp chopped walnut

    Peel and cut the red beet, same as the fennel, the parsley and the feta. Chop the walnuts if they aren’t already.

  • Step 2/2

    • 80 g couscous
    • 120 ml red beet juice
    • 6 stalks parsley
    • 1 lemon

    Heat the red beet juice until it boils. Then pour it into a pot with the couscous and let it soak four approximately 5 min (I use “Instant Couscous”). Then mix all together and squeeze some lemon juice on top and season it with salt and pepper.

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