Beetroot Couscous
Serves 6
1C vegetable stock
1C couscous
2Tbsp olive oil
1 red onion, thinly sliced
3Tbsp balsamic vinegar
2Tbsp lemon juice
2 peeled, cooked beetroot (or 450g can baby beets, drained), cut into 2cm cubes
1/2C flat leaf parsley, chopped
1. Bring stock to the boil and pour slowly over couscous. Mix gently, cover with a teatowel and stand for 5 minutes. Fluff grains with a fork to separate.
2. Meanwhile, heat oil in a frying pan over medium-low heat. Cook onion for 10 minutes, stirring, until softened and just starting to caramelise. Stir in vinegar, juice, beetroot & parsley. Season, then stir through couscous. Can be served hot or cold.
(Adapted from: Delicious Magazine, June 2008 Issue)
