Couscous salad with beetroot

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Colorful salad with slices of beet, couscous, orange and a Moroccan touch


100 g couscous
2 to 3 red/chioggia beets (raw)
4 tablespoons almonds
50 g feta
handful of lettuce
Grate 1 orange
pepper and salt
Juice 1 orange
½ teaspoon ras el hanout seasoning
pinch of honey
dash of oil
Mandolin or cheese slicer


Mix the dressing ingredients together. Peel the beets and slice very thinly. Cook the couscous according to the package and add the orange zest and some salt and pepper. Also stir in the chopped almonds.
couscous salad beetroot 01
couscous salad beetroot 01

couscous salad beetroot 01

couscous salad beetroot 01
Divide a large portion of the beets on a plate and divide some lettuce over it. Spoon some of the couscous on top. Insert a few more beetroot slices and sprinkle with feta. Drizzle the beet couscous salad with the dressing. Serve lukewarm or cold.

Source: Leukerecepten by leukerecepten-nl.
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