Pink Couscous Salad

July 20, 2016


Beautiful bright colours to warm up a winters day.

The earthiness of the beetroot is lifted by the sweetness of the persimmon with the added crunch of pumpkin seeds & creamy feta this salad is a textural feast.


 Pink couscous salad - Beetroot, persimmon, couscous & feta salad


Serves 6

Gather your ingredients.

Measure out into a heat proof bowl:

- 1 c wholemeal couscous

- 40 ml extra virgin olive oil

- ½ tsp himalayan pink salt

- a few cracks of black pepper

Then pour over:

- 1 ½ c boiling water

Give it a quick stir with a fork & cover with a plate or tea towel for 5 minutes, while you get the rest of the salad together.                                               


 Take a large salad bowl & add:

- 1 red onion, sliced fine as you can

- 1 tsp salt

- 1 tsp coconut sugar

- 1 lime or lemon juice

- 1 T kombucha or red wine vinegar

- 2 beetroot, scrubbed & grated

- 1 firm ripe persimmon, peeled if    preferred & cubed

- 8 curly kale leaves, sliced as fine  as you can

- 60 g raisons

Toss together well.

Toast in the oven or frying pan: 

- 100 g pumpkin seeds

- 1 T cummin seeds

They are ready when starting to pop. Remove from the heat & add:

1 T tamari or braggs sauce

Stir through, the residual heat should dry it on quickly.

Sprinkle over the salad & serve.



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