Couscous & Beetroot Salad
Add a bit of colour to your next barbecue with this beautiful pink salad. Yes, pink! Did you want it in another colour?
Makes 6-8
Prep Time 10 minutes
Cook Time 10 minutes
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
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
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 Tips
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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
1 cup couscous
2
1 cup finely chopped spring onions
3
½ cup chopped fresh parsley
4
½ cup chopped fresh mint
5
1 avocado, halved, stoned and diced
6
2 tomatoes, finely diced
7
410 g can Wattie's Beetroot Chunky Cuts, well drained
8
1 tsp lemon juice
9
½ cup ETA Mayonnaise
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