Superfood Salad With Moroccan Dressing |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This looks both super healthy and super tasty. I am always in the need of healthy recipes so when I saw it in a back issue of Olive magazine I decided to put it here for safe keeping. Ingredients:
4 small beetroots, raw |
1 tablespoon olive oil |
3 medium carrots, peeled and cut into small sticks |
7 ounces broccoli, cut into small florets |
7 ounces couscous |
2 tablespoons pumpkin seeds, toasted |
6 tablespoons extra virgin olive oil |
3 tablespoons red wine vinegar |
1 teaspoon sweet paprika |
1/2 teaspoon ground cumin |
1 garlic clove, finely chopped |
1 bunch flat leaf parsley, chopped, save some leaves for decoration |
Directions:
1. Heat the oven to 350 degrees.
2. Toss the beetroot with 1 tbsp olive oil and season.
3. Roast for 30 minutes or until tender.
4. Cool, then peel and cut into cubes.
5. Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
6. Put the couscous in a large bowl and pour over 5 fluid ounces boiling water.
7. Cover for 10 minutes then fluff up with a fork.
8. Whisk together the dressing ingredients and season.
9. Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing.
10. Sprinkle with pumpkin seeds and parsley and serve.
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