You could use any roast vegetable here really, but I particularly love the combination of the earthy beetroot and the spiky feta cheese. I use cous cous which is incredibly easy to prepare, but you could also try using bulghur wheat which is healthier alternative and just as easy to prepare.
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4 large cooked beetroot, sliced in quarters
200g of feta cheese
200g of couscous
2 teaspoon of vegetable stock granules
100g of pine nuts, toasted
Dressing
3 tbsp of extra virgin olive oil
1 tbsp of lemon juice
1 tsp of Dijon mustard
1 garlic clove, finely chopped
Sea salt and ground black pepper to season