Family friendly

Chive and beetroot couscous

Name: Chive and beetroot couscous
Yield: 4
Ingredients: 1 1/2 cups (300g) couscous; 300ml boiling vegetable stock (or boiling water); 1 large (250g) cooked beetroot; 1 tomato, finely diced; 3 bunches chives, snipped; 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 100g soft goat's cheese

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by Jill Dupleix

Food writer

Oct 03, 2015

Chives contrast well with the sweet earthiness of beetroot. Serve this as a salad with fish, lamb, chicken or barbecued sausages.

1 1/2 cups (300g) couscous
300ml boiling vegetable stock (or boiling water)
1 large (250g) cooked beetroot
1 tomato, finely diced
3 bunches chives, snipped
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
100g soft goat's cheese

Method

1.

Place the couscous in a large heatproof bowl and add the stock or water.
2.

Cover and leave to cool, occasionally breaking up the lumps with a fork.
3.

Finely dice the beetroot, saving any juices. Add the tomato, chives (reserving a little to garnish), the beetroot and 2 tablespoons of its juice, if possible, to the couscous, tossing well until couscous is beetroot-coloured.
4.

Whisk together oil, lemon juice, sea salt and pepper, then toss through the couscous. Leave for 30 minutes or so before serving – it gets even pinker with time. Serve topped with goat's cheese and garnish with reserved chives.