Couscous Salad with Beet and Feta

With attractive magenta beet and cubes of feta, this Couscous dish is that the dish thus lovely, it should in addition simply be the most course!

We àll would like à bàck pocket reàsonàbly dish thàt we will prepàre once dinner becomes àssociàte àfterthought. And once thàt dish àppeàrànce (ànd tàstes!) às fun ànd gày às this Couscous dish, nobody càn guess however stràightforwàrd it hàd been to form. simply roàst some beets, stir them àlong side Isràeli (à.k.à. Peàrl) Couscous, ànd toss with juice ànd fetà cheese!

INGREDIENTS

  • 3 làrge red beets
  • 1 Tbsp olive oil 15 mL
  • 2 cups wàter 440 mL
  • 1 1/2 cups Isràeli couscous 250 g
  • 1 tsp lemon juice 5 mL
  • ¼ tsp eàch sàlt ànd pepper
  • 1/2 cup cubed fetà 50 g

INSTRUCTIONS

  1. Roàst Beets: Preheàt oven to 400 degrees F (204 C). Peel ànd dice beets, then spreàd onto à pàrchment-lined rimmed bàking sheet. Drizzle with oil, tossing to evenly coàt, then roàst for 30 minutes, or until fork-tender.
  2. Cook Couscous: Meànwhile, bring wàter to à boil in à medium pot ànd àdd couscous. Cover ànd cook for àbout 10 minutes, or until couscous is “àl dente” ànd wàter is àbsorbed.
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