Beetroot Couscous Salad 

This Magenta Beetroot Couscous Salad with parsley is sweet and earthy and makes delicious side dish or light meal that you can take with you on a picnic.

Beetroot has gradually become one of my favorite vegetables, even though it wasn’t always like that. As a child, I didn’t like it at all, especially when it was served in the school cafeteria. However, over time, I found my way to enjoying it. Beetroot has become a staple in my kitchen whether it’s raw, pickled, roasted, or dried in powder. Now, whenever I come across beets in the store, I immediately buy them and prepare them according to my mood. And that was exactly what happened this time.

This beet couscous salad is inspired by Middle Eastern cuisine and can also be called Beet Tabbouleh.

Why you will love this couscous salad recipe?

• This salad is quick to make and portable. It’s our favorite to take on hikes.
• Nutritious, filling, and very tasty
• vegan
• great way to use leftover couscous

Ingredients

couscous

I used leftover cooked couscous. To cook the couscous, use either water, chicken stock or vegetable stock (for vegetarian version).

cooked red beets

you can either buy cooked beets or buy raw and cooked them. Don’t need to peel them off, just wash them. 

To cook raw beets, place them in a large saucepan, cover with water, bring water to a boil, then reduce the heat and  simmer until tender, approximately 20-30 minutes depending on size.

Fresh parsley

I strongly suggest using fresh parsley for the best result, but you can experiment with other fresh herbs like coriander or basil.

Spring onion

I often have spring onions in the fridge and they are great in this salad. 

Cherry tomatoes

add sweetness and a refreshing crunch to the Mediterranean couscous salad

Sumac

a tangy spice made from ground berries lends a lemony zest and deep red hue.

Olive oil

opt for extra virgin olive oil, it makes the difference to a salad dressing.

Lemon juice

I always have lemons at home and freshly squeezed lemons add zesty flavor, you can use white balsamic or apple cider vinegar instead.

Pecans

The roasted pecans add a delicious crunch and are nutritious.

AllSpice

I used whole allspice that I crushed in the mortar

Couscous Beetroot Salad Recipe

First step: Cook the Couscous

Place the cous cous in a medium-sized bowl. Bring 80 ml of water to a boil. Pour the boiling water over the couscous, cover with a plate or plastic wrap, and let it sit for about 5 minutes until the couscous absorbs the water and becomes tender. Fluff the couscous with a fork and set aside.

Second step: Cut the vegetable

Dice or grate the cooked beets. Chop the parsley and finely slice the spring onion. Halve the cherry tomatoes.

Third step: Prepare the dressing

In a small bowl, mix the olive oil, lemon juice, powdered all spice and sumac.

Fourth step: Marinate the beets

Place the beets on a plate, sprinkle them with salt and pepper, and drizzle with 2 tbsp of the dressing. Let them marinate for 10 minutes to enhance the flavor.

Fifth step: Roast the pecans

In the meantime, toast the pecans. Heat a dry frying pan over medium heat. Add the pecans and stir frequently, for about 4-5 minutes, or until they are fragrant and slightly browned. Be careful not to burn them. Remove the pecans from the pan and let them cool. Once cooled, roughly chop them.

Sixth step: Assemble the Salad

In a large bowl, combine the beetroot, parsley, spring onion, and cherry tomatoes.

Pour the dressing over the vegetable mixture. Toss gently to combine and ensure the ingredients are well coated with the dressing.

Lastlly, add cooked couscous and chopped pecans and serve.

How to serve the beet couscous salad?

YOu can serve the salad chilled or slightly warm with warm couscous.

Serve it as a salad or as a main course by adding more protein like grilled meat, hummus, or tofu. 

Variations of Beet Tabbouleh

• Add crumbled feta cheese or goat cheese. Use a vegan cheese alternative for a plant-based option.
• Incorporate fruits like pomegranate Seeds, dried cranberries, or orange
• Boost Protein. Add chickpeas or lentils; alternatively, grilled chicken or tofu for a vegan version. 
• Spice It Up and sprinkle the cous cous salad with chili Flakes 

Substitutions

Substitute pecans with roasted walnuts or almonds. For nut-free alternative use toasted pumpkin or sunflower seeds.

Replace couscous with pearl couscous( israeli couscous) for larger size and slightly chewy texture or quinoa for a gluten-free option that’s high in protein. You can also experiment with bulgur or pasta.

Swap beeetrot with Roasted Bell Peppers.

Tips and Tricks

• Marinate the Beetroot: beets soak up flavors like a sponge so to fully bring out the beetroot’s rich flavors, marinate the root vegetable. 
• Add Couscous Last: Add the couscous as the last ingredient to prevent it from soaking up too much of the dressing. This keeps the couscous light and fluffy.
• Use Fresh Parsley: Ensure the parsley is fresh and tender before adding it to the salad. Fresh parsley adds a bright, herbaceous flavor and vibrant color.
• When cutting beets, it’s best to avoid using a wooden cutting board as beets can stain it. Opt for a plastic cutting board or a board made of non-porous material like glass or stainless steel.

How to store this Mediterranean couscous salad?

keep the salad in the refrigerator and consume it within 3-4 days for the best quality. Store it in an airtight container in the refrigerator. Ensure the container is sealed tightly or cover it with the foil to maintain freshness.