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Warm beetroot, carrot & couscous salad

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Individually wrap the beetroot in oiled kitchen foil. Then cook in the oven for about 30-40 mins until tender when pierced with a sharp knife. When cool enough to handle, peel, slice and toss with a little oil and lemon juice.
  • When the beetroot is almost ready, toss the carrots with seasonings and oil in a tray and cook in the oven for about 15 mins, tossing now and again.
  • Then toss the carrots with the honey and ½ tspn cinnamon, and move to one side of the tray. Place the beetroot at the other end of the tray and cook in the oven for about another 5 mins.
  • Bring the orange juice, 2 tbsp oil and the remaining cinnamon to the boil in a small pot. Then pour over the couscous, raisins and preserved lemon. Stir and set aside for 3 mins.
  • Add the butter and fluff up with a fork.
  • Then add the roasted vegies with 2 heaped tbsp chopped coriander and toss well. Taste for seasoning.
  • In another bowl, combine the yoghurt, harissa and 1 heaped tspn coriander.
  • Mound the couscous in a large bowl (or individual bowls), flick some of the harissa yoghurt over the top and serve the rest in a small bowl on the side.
  • nb.  The harissa could be left out and a little more sliced preserved lemon could be used, if you prefer.

Ingredients

  • 2 beetroot, washed
  • olive oil spray
  • olive oil
  • ½ lemon
  • 2 medium carrots, peeled & cut into pieces
  • sea salt & freshly ground pepper
  • 1 heaped tbsp honey
  • 1 tspn ground cinnamon
  • 1 cup orange juice
  • 1 cup instant couscous
  • 2 tbsp raisins
  • 1 tbsp finely sliced preserved lemon
  • a good dollop of butter
  • 3 heaped tbsp chopped fresh coriander
  • ¼ cup plain yoghurt
  • 1 tbsp harissa (or any other Middle Eastern spice paste)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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