Name: Couscous & Beetroot Salad
Total time: 20 min
Ingredients: 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

22 Review(s)

20 Min

Prep : 10 minutes Cook: 10 minutes

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Add a bit of colour to your next barbecue with this beautiful pink salad. Yes, pink! Did you want it in another colour?

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

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

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How do I make it ?

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Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Made With

Chunky Beetroot

Wattie’s Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke’s Bay and harvested at their peak.

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