Couscous Pasta Salad with Beetroot
You can call this a "pink salad" too. It is very healthy, attractive, different, and easy to prepare.
Servings 10 servings
Calories 175kcal
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
Feel free to experiment with other ingredients such as canned corn, avocado.
Check the readiness of beetroot by pocking a sharp knife or tasting.
Allow time to chill in the fridge before serving.