|Photo: Beetroot couscous recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beetroot couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beetroot couscous.
1 cup (250ml) chicken or vegetable stock
1 cup (200g) couscous
2 tbs olive oil
1 red onion, thinly sliced
2 tbs each balsamic vinegar & lemon juice
2 peeled, cooked beetroot (or 450g can baby beets, drained), cut into 2cm cubes
1/2 cup chopped flat-leaf parsley, plus extra whole leaves to garnish
Bring stock to the boil in a pan. Remove from heat, then slowly stir in couscous. Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork.
Meanwhile, heat the oil in a frypan over medium-low heat. Cook onion for 10 minutes, stirring, until softened and just starting to caramelise. Stir in vinegar, juice, beets and parsley. Season, then stir through couscous. Transfer to a portable serving dish. Serve with extra parsley.
delicious. - June 2008 , Page 62
Recipe by Valli Little
More from the Lebanese Recipes Kitchen:
How to Make Lemon Couscous
Mediterranean lamb & vegetable couscous
Meatballs with couscous salad
Chicken couscous salad
Spicy couscous salad
Green couscous with broad beans, dill and pistachios
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