Who would have thought that such an effortless and straightforward dish would look so tempting! This is undoubtably such a stylishly elegant dish that it would be fabulously suited to a dinner party, a light starter or side – and however you serve it, it’s bound to be a talking point.
Couscous is mildly flavoured with the juices of beetroot, left to sit, and then garnished with the slight pepper of salad cress, crunch of beetroots best friend, walnuts – and finally, a balsamic dressing made from Balsamic Vinegar, Grapeseed Oil, Flaxseed Oil, Thyme, Basil, Dried Parsley and Red Pepper Flakes. I used this dipping oil, but you can make your own easily from the ingredients above.
Pre-cooked beetroot is cheaper and gives convenience, but you can easily use uncooked beetroot – just simply peel and cook either by boiling for around 30 minutes, or roasting in your oven beforehand.
Beetroot Pearl Couscous with Walnuts & Balsamic Dressing
Eye candy and a deliciously mild starter course or show stopping entrée.
- 200g Pearl / Israeli Couscous
- 1 precooked Beetroot
- A pinch of salad cress
- Handful of walnuts
- Balsamic oil mix
- In a small saucepan over medium heat, pour in the pearl couscous and cover with water. Cook for around 7mins, or until the couscous has absorbed all the water (there is no need to drain it), and has a light and soft taste. When done, fluff with a fork to separate the grains.
- Transfer couscous to a separate bowl and add the juices from the precooked beetroot, mixing immediately and stirring into the couscous to allow the colour to permeate.
- Chop the whole beetroot into small cubes and mix it with the couscous.
- Leave the mixture in a bowl for 10mins+ to fully reap the value of the pink seeping through.
- Now add crushed walnuts, garnish with salad cress, salt, and drizzle the balsamic oil mix.