Superfood Salad With Moroccan Dressing

Name: Superfood Salad With Moroccan Dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 small beetroots, raw; 1 tablespoon olive oil; 3 medium carrots, peeled and cut into small sticks; 7 ounces broccoli, cut into small florets; 7 ounces couscous; 2 tablespoons pumpkin seeds, toasted; 6 tablespoons extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1 garlic clove, finely chopped; 1 bunch flat leaf parsley, chopped, save some leaves for decoration

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Recipe by Sarah_Jayne

This looks both super healthy and super tasty. I am always in the need of healthy recipes so when I saw it in a back issue of Olive magazine I decided to put it here for safe keeping.

READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

small beetroots, raw
1

tablespoon olive oil
3

medium carrots, peeled and cut into small sticks
7

ounces broccoli, cut into small florets
7

ounces couscous
2

tablespoons pumpkin seeds, toasted
MOROCCAN DRESSING
6

tablespoons extra virgin olive oil
3

tablespoons red wine vinegar
1

teaspoon sweet paprika
¹⁄₂

teaspoon ground cumin
1

garlic clove, finely chopped
1

bunch flat leaf parsley, chopped, save some leaves for decoration

DIRECTIONS

Heat the oven to 350 degrees.
Toss the beetroot with 1 tbsp olive oil and season.
Roast for 30 minutes or until tender.
Cool, then peel and cut into cubes.
Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
Put the couscous in a large bowl and pour over 5 fluid ounces boiling water.
Cover for 10 minutes then fluff up with a fork.
Whisk together the dressing ingredients and season.
Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing.
Sprinkle with pumpkin seeds and parsley and serve.

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