Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Couscous Salad with Beets and Parsley
Combine couscous and boiling broth in a bowl. Cover and let steam about 10 minutes. Drain beets, reserving juice. Cut beets into bite-sized pieces. Rinse parsley, shake dry, strip leaves from stems and chop leaves coarsely. Rinse, trim and thinly slice scallions crosswise into rings. Rinse lemon in hot water, pat dry and finely grate zest. Squeeze the juice.
To make dressing: Whisk together 2 tablespoons reserved beet juice, lemon juice and zest, oil, cilantro, salt and pepper to taste, and honey. Pour dressing over couscous and mix well. Fold in beets, parsley and scallions. Season again to taste with salt and pepper and transfer salad to a large bowl. Serve with breadsticks, if desired.
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.6 g | (29 %) |
Healthy, because
Beets contain iron and folic acid, both of which help support healthy blood formation.
Even smarter
The quick couscous salad with beets and parsley leaves plenty of room for variation. You can also add more vegetables, refine the salad with feta or roasted nuts or season with mint.