My love of Israeli couscous for salads is well documented here at ISPP, so now that we’ve got some warmer weather it was time to pull it out of the pantry again and get cooking – the result was this beetroot almond israeli couscous salad and it’s a real winner!
The recipe is slightly tweaked from this one I found.
- 1 1/2 cups israeli couscous
- 300g roasted baby beetroot (roasted yourself or pre-roasted)
- 1/3 cup fresh parsley
- 1/3 cup fresh mint
- 1/2 red onion
- 1/4 cup slivered almonds
- 150g feta
- 2tbs pomegranate molasses
- 1/4 cup olive oil
- Juice of half a lemon
- 1/2 tsp sugar
- Lightly toast the israeli couscous in a saucepan then add 3 cups of water, bring to the boil then reduce to a simmer, cover and cook for 15 minutes, stirring occasionally
- Drain, rinse and set aside to cool
- Roughly chop the beetroot and finely dice the herbs and red onion
- Toast the almonds in a dry pan until lightly golden, stirring frequently
- Combine the couscous, beetroot, herbs, red onion and almonds in a bowl and toss to combine. Crumble over the feta
- Whisk together the pomegranate molasses, oil and lemon juice and then add sugar to taste. Pour over the salad and toss to combine
I love the crunch of the toasted almonds in this salad and they pair so well with the sweet beetroot and the salty feta. If you’re making this salad in advance keep the almonds separate until you’re ready to serve to ensure they retain that delicious crunch, you don’t want to lose that element!
If you use pre-roasted beetroot in this salad then you can have it on the table in under 20 minutes which makes it perfect for those warm summer nights or when unexpected guests pop round. I love making this to take to BBQs or to serve for dinner with some grilled haloumi or a veggie pattie on the side – yum!