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Lifestyle recipes: Moroccan beetroot and couscous salad

minute(s)

Ingredients

  • 2 small beetroots, trimmed, peeled, cut into wedges
  • 1/2 tbsp. olive oil
  • 1/2 bunch baby carrots, trimmed, peeled.
  • 1/2 cup couscous
  • 1/2 cup boiling water
  • 1/2 cup fresh parsley leaves, chopped.
  • 1/4 cup fresh mint
  • 1/4 cup flaked almonds

Dressing

  • 1 tbsp. olive oil
  • 1 tsp. Moroccan spice
  • 2 tbsp. red wine vinegar
  • 1 tbsp. fresh orange juice

Method

  1. Preheat oven to 180°C. Line two baking trays with baking paper.
  2. Place beetroot on one prepared tray and carrots on other. Drizzle with oil and season. Bake for 25 to 30 minutes, turning once or until tender.
  3. Place couscous and boiling water in a heatproof bowl. Cover. Stand for five minutes or until liquid is absorbed. Fluff couscous with a fork.
  4. Make dressing: Place all ingredients in a bowl. Whisk to combine. Season with salt and pepper.
  5. Add warm roasted vegetables, herbs and dressing to couscous. Toss to combine. Top with almonds. Serve warm.

Source: taste.com.au

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