Beet Couscous Salad

I love using beets in appetizers and salads. Sometimes I even hungrily eat it alone by baking it. Earlier the barren I prepared I decided to try it by preparing a practical pasta salad this time.

It was wonderful that the unique color and flavor of the beetroot was transferred to the couscous cooked in the juice of the boiled beetroot. The aroma of arugula and dill also added a different atmosphere. I did not specify an amount for the greens, it is completely up to your taste.

You can serve this salad as I did, but you can also mix it all with garlic yogurt and some mayonnaise to turn it into a pink salad.

Love…

Ingredients for Beet Couscous Salad Recipe

• 2 red beets
• 2 cups couscous
• 1 medium carrot
• 4-5 pickled cucumbers
• parsley
• dill
• roka
• 4 tablespoon of olive oil
• 2 tablespoons of vinegar
• 1 pinch of salt
• water to boil

For service:

• Garlic Yogurt

How to Make Beet Couscous Salad Recipe?

1. Peel the beets and cut them lengthwise into 2 parts. Add a little salt to 5 glasses of water and boil until soft.
2. Peel the carrot and boil it in a separate pot until soft.
3. Remove the boiled beets from the pot with the help of a colander. If the water is too low to boil the couscous, add 1-2 cups of hot water and boil the couscous for 8-10 minutes. (Taste from time to time, if it is overcooked, it will fall apart)
4. When the couscous is cooked to the desired consistency, drain it, run it through cold water and put it in a deep bowl. Add olive oil, salt and vinegar into it and mix.
5. Set aside 1 beet, finely chop all the remaining ingredients (carrots, parsley, dill, arugula, pickles) and add to the couscous and mix.
6. Slice the beet you separated thinly and lay it on a serving plate. Spread the salad over the beets and serve with garlic yogurt.