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Bunter Couscoussalat Rezept mit Rote Bete und Karotten
Elle

Couscous Salad with Beet and Carrot

5 from 1 vote
Nutrient-rich, colourful couscous salad with beets, carrots, butter beans, fresh herbs, arugula, goat’s cheese and pumpkin seeds. A delicious and satisfying salad that can easily be served as a main.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 486

Ingredients
  

For the couscous salad:
  • 400 g beets (3-4 small to medium beetroot), cut into 2,5 cm thick wedges
  • 3 medium carrots, cut into chunks
  • 1 tablespoon olive oil
  • Sea salt
  • 1 cup couscous (200 g)
  • 1 x 400 g can white butter beans, rinsed and drained
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons pumpkin seeds, lightly toasted
  • 100 g goat’s cheese (Chèvre), crumbled
  • 2 generous handfuls young arugula leaves
For the dressing:
  • 2 tablespoons freshly squeezed lemon juice, plus more, to taste
  • 2 tablespoons red wine vinegar
  • 1 shallot, finely chopped
  • 5 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste

Instructions
 

  1. Preheat oven to 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
  2. Transfer the carrots and beetroot to the prepared baking sheet. Drizzle with oil and toss to coat. Season with salt and spread out in an even layer without crowding. Transfer to the preheated oven and bake for 25-30 minutes or until tender and golden brown in spots, with slightly crispy edges, flipping halfway through.
  3. Meanwhile, prepare couscous according to package instructions. Place couscous in a medium pot, pour boiling water over it, then cover and let stand for 5 minutes, or until all the liquid has been absorbed. Transfer to a large serving bowl and fluff with a fork. Set aside to cool.
  4. In a small bowl, mix together the dressing ingredients (lemon, vinegar, shallot, olive oil, salt and pepper) until well combined.
  5. Transfer the roasted vegetables to the bowl with the couscous, along with the white beans. Pout over the dressing and toss gently to combine. Add the fresh herbs, pumpkin seeds, crumbled cheese, and arugula, and toss again to incorporate.
  6. Taste and season with more salt and pepper, and an extra squeeze of lemon, if desired. Serve slightly warm or at room temperature. Enjoy!

Nutrition

Calories: 486kcal

Notes

  • If you can find it, look for whole wheat couscous as a healthier option. Couscous can also be replaced with quinoa, millet, orzo (risoni) or any other small pasta shape.
  • I used a mix of red beetroot, yellow beetroot and Chioggia heirloom beets. Feel free to use whichever color you prefer.
 

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