Wednesday, 28 December 2011

Warm Beet & Broccoli Couscous Salad.

If you're like me and pretty darn stuffed from the delicious food this Christmas holiday season brings, you may want to try out this light Warm Beet & Broccoli Couscous Salad. This delicious salad is light yet filling. Couscous is a one of the most healthy grain's and is high in protein. I love adding lemon to most couscous dishes...

1 1/2 cups cooked couscous
4 small green onions, chopped
1/2 green pepper, chopped
1/2 head broccoli, chopped
1 carrot, chopped
1 can sliced beets, drained (or in my case, a can of whole beets and chop them yourself!)
1 can water chestnuts, drained
Lemon juice
Balsamic vinegar
Extra virgin olive oil
Garlic powder (or fresh chopped of course!)
Salt & pepper

1. Prepare couscous according to package directions. (In my case, I had approx. 1/2 cup regular couscous and 1 cup whole wheat couscous and it worked out fine when putting into 2 cups boiling water).
2. Drizzle extra virgin olive oil into a heating pan. Add cooking onion.
3. Begin to steam broccoli and carrots...

Broccoli and carrots in a bamboo steamer.

4. Put green pepper, water chestnuts and beets on top of onions:

5. Finish steaming broccoli and carrots. Add to ingredients into the pan.
6. Drizzle lemon juice, balsamic vinegar, garlic powder to vegetable mixture.
7. Add cooked couscous and green onions, stir all together. Drizzle extra lemon juice and/or balsamic vinegar if desired. Don't be afraid to use a lot!


Pecans make a delicious topping!

  • If you like nuts, try mixing a 1/2 cup of chopped nuts in with the other ingredients. I would highly recommend pecans, however walnuts, almonds or sunflower seeds would be tasty as well.

    1 comment:

    1. Yummm!!! I love beets. I think they just might be my favourite vegetable. Your salad looks so beautiful! I love the colours.