| 13.2°C Dublin

HOW TO Easy lunches: Couscous beetroot salad


Couscous beetroot salad

Couscous beetroot salad

Couscous beetroot salad



  • 200g gluten-free couscous/ quinoa
  • 200g beetroot, cooked and diced
  • 2 shallots, chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp honey
  • 3 tbsp olive oil
  • 1 lemon, juice
  • 1 butterhead lettuce
  • 400g vegetable stock
  • 1 tin of chickpeas
  • Salt and pepper


  1. Cook the couscous following the pack instructions. Drain and set aside.
  2. Meanwhile, in a bowl toss the chickpeas, beetroot, shallots, garlic and honey with olive oil and seasoning.
  3. Add the cooled couscous. Drizzle the lemon juice, add the salad leaves and toss together.
  4. Check the seasoning. Keep covered until ready to serve or put in the fridge overnight.

Sunday World Newsletter

Sign up for the latest news and updates

This field is required This field is required

Download the Sunday World app

Now download the free app for all the latest Sunday World News, Crime, Irish Showbiz and Sport. Available on Apple and Android devices