Chive and beetroot couscous
(from Elyce123’s recipe box)
Source: delicious. August 2006
Prep time: 25 minutes
Serves 4 people
Categories: August
Ingredients
- 300g couscous
- 300ml vegetable stock or water, boiling hot
- 1 large cooked and peeled beetroot (about 250g)
- 1 large beef tomato (about 250g), finely diced
- 45g fresh chives, snipped
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 100g soft goat's cheese, crumbled or sliced
Directions
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Place the couscous in a large heatproof bowl, add the boiling water or vegetable stock and season. Cover with a clean tea towel and leave for 5 minutes, then fluff up into separate grains with a fork. Set aside to cool.
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Finely dice the beetroot, reserving any juices. Add the beetroot and, if possible, 2 tbsp of its juices to the couscous, then add the tomato and most of the chives, reserving a few to garnish. Stir well until the couscous takes on the colour of the beetroot.
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Whisk the olive oil, lemon juice, some sea salt and pepper, and stir through the couscous. Leave for 30 minutes before serving – it gets pinker the longer it’s left standing.
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Top with the goat’s cheese and garnish with the reserved chives to serve.