Preparation time is 10minutes
Cook time is 1hours 25minutes
Total time is 1hours 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 750grams fresh beetroot, cut into small wedges
- 50grams toasted pine nuts
- 1 pinch salt
- 1 pinch pepper
- 1/3 cup olive oil
- 3tablespoons balsamic vinegar
- 1teaspoons rosewater
- 2 cloves garlic, finely chopped
- 4tablespoons chives, chopped
- 2tablespoons lovage, savory or parsley, chopped
- 275grams instant couscous
- 1 2/3 cup hot vegetable stock
Nutrition per serving
1920kJ / 458Cal
1920 Kilojoules or 458 Calories
22% of daily energy intake*
Protein
10.8grams
Fat
24.5grams
Carbs
45.5grams
Sugars
16.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Scatter the beetroot wedges in a shallow roasting tin. Drizzle with 1 tablespoon of the oil and a little salt and pepper. Cover with foil and place on the upper rack of the halogen oven.
Step 2 of 3
Set the temperature to 250°C and cook for about 45 minutes, uncovering for the final 10 minutes, until the beetroot is tender. While cooking, mix the remaining oil with the vinegar, rosewater, garlic and chopped herbs. Season with salt and pepper. Put the couscous in a heatproof bowl, add the hot stock and cover with foil. Leave to stand for 10 minutes until the couscous has absorbed the stock.
Step 3 of 3
Fluff up the couscous grains with a fork and stir in the dressing and pine nuts until evenly mixed. Lightly stir in the beetroot. Serve with roast duck or chicken, as you like.
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