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