Couscous & Beetroot Salad

Couscous & Beetroot Salad
Serves 6-8 Prep Time 10 minutes Cook Time 10 minutes


  • 1 cup couscous
  • 1 cup finely chopped spring onions
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint
  • 1 avocado, halved, stoned and diced
  • 2 tomatoes, finely diced
  • 410 g can Wattie's Beetroot Chunky Cuts, well drained
  • 1 tsp lemon juice
  • ½ cup ETA Mayonnaise


1. Put the couscous into a large bowl and pour over 1 cup of boiling water. Set aside to stand for 10 minutes, then fluff the couscous with a fork.

2. Add the spring onions, parsley, mint, avocado, tomatoes, Wattie’s Beetroot Chunky Cuts and salt and toss gently to mix.

3. Stir the ETA Mayonnaise and lemon juice together and toss through the couscous salad just before serving.

Serve as a side dish with BBQ meat, fish or chicken