Beautiful bright colours in this Pink Couscous Salad will 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 RECIPE
Vegan | Gluten-free
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
juice of 1 lime or lemon
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
200 g feta, crumbled or cubed, dairy or alternative
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 soy sauce, Tamari or Braggs
Stir through, the residual heat should dry it on quickly.
Sprinkle over the salad & serve.