Superfood Salad With Moroccan Dressing

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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