Couscous Salad with Charred Veg & Tangy Pesto

A dish perfect for the end of the summer! Thanks to the beetroot, this vegan dish is loaded with folate, iron, manganese, potassium and a chemical called betalain, which has antioxidant and anti-inflammatory properties. 

 

Main Dish:

  • 2-3 raw beetroot (320g), peeled and chopped
  • 3 red onions (320g), cut into wedges 
  • 2 green, yellow or red peppers, deseeded and cubed
  • 1 tbsp olive oil
  • 320g cherry tomatoes
  • 200g wholewheat giant couscous

Pesto Sauce:

  • 7g fresh coriander, roughly chopped
  • 15g flat-leaf parsley, roughly chopped
  • 1 garlic clove
  • 1 green chilli, deseeded
  • ½ tsp cumin
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 40g pine nuts, lightly toasted

 

Cooking Instructions:

STEP 1

  • Heat the oven to 200C/180C. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.

STEP 2

  • Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.

STEP 3

  • Toss the roasted veg and chopped parsley through the couscous. Mix in the pesto then scatter with the remaining pine nuts. 

 

Want to add extra protien? Try adding chickpeas or shrimp!

 

Order these ingredients from Farmers On Duty today and get them delivered within 24 hours!

 

*This recipe was created by BBC Good Food.


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