This Couscous Pasta Salad with Beetroot is one of the best looking salads in my portfolio. It is gorgeously pink. Those that see it the first time might think that a food coloring has been used; but it is all thanks to the beetroot in it.
Ingredients
Beetroot has many health benefits and this salad serves as another opportunity to have beetroot on the table. The major ingredients of this salad are couscous and beetroot. The other ingredients can vary according to what you have handy. On one occasion you can use cucumbers, which in this instance I have and they look like avacado in this salad. Next time you can add canned corn to add even more color. I have used green peppers, but you can also add red peppers if you choose to.
What is Couscous
Preparing the Couscous Salad
So getting back to the recipe; wash, peel and cut into small cubes a large beetroot. Boil with water to cover for about 8-10 minutes. Then add more water and boil the kuskus pasta for about 8-10 more minutes. Drain and set aside to cool.
At this stage the color looks more like orange and not pink, but turns pinkish while it cools. Do not wait too long and add a good quality extra virgin olive oil and give it a good shuffle. Then prepare the other material. Chop pickles, dill, cucumbers, peppers and mix all together with lemon’s juice, vinegar, salt, red pepper flakes, pomenagrate sauce and there; your salad is already ready. Chill and serve.
Enjoy – Afiyet Olsun.
Couscous Pasta Salad with Beetroot
Ingredients
- 500 grams couscous pasta a whole packet
- 1 beetroots large
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 7 stalks dill chopped
- 1 cucumbers cubed
- 4 spring onions diced (optional)
- 2 cucumber pickles cubed
- 1 green or red pepper chopped
- 1 canned corn small size
- 1 lemon’s juice
- 2 tablespoons vinegar lemon, apple, or similar
- 2 tablespoons pomegranate sauce
Instructions
- Peel and cut the beetroots to small cubes.
- Add 2 glasses of water and a dessert spoon of salt to a pot. Add the beetroots and cook for about 8 minutes after the water boils, until the beetroots are almost edible. Take a piece out eat it or cut it with a knife to see if they are ready.
- Add 1-2 more glasses of water. Bring to boil. Pour the kuskus pasta into it. Cook until edible, should take about 8-10 minutes.
- Drain the excess water if any, but do not wash. Set aside to cool. After 1-2 minutes, pour the kuskus to a large pot, add the olive oil and mix well to airate.
- Meanwhile chop the pickles to small cubes.
- Wash, take out the seeds of the peppers and cut to cubes and add.
- Add a small can of corn after draining.
- Chop 1-2 cucumbers and add.
- Add the spices; red pepper flakes, vinegar, pomenagrate sauce and lemon's juice. Mix well with a wooden spoon.
- Keep in fridge serve chill. Enjoy.
Notes
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