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HOW TO Easy lunches: Couscous beetroot salad


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Couscous beetroot salad

Couscous beetroot salad

Couscous beetroot salad

SERVES 4-6

INGREDIENTS

  • 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

Method:

  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.

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