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Couscous & Beetroot Salad
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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
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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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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
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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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