Cook time: 45 minutes
couple, family
Adding a splash of vinegar to the beetroot pot adds just the right amount of acidity to the earthy sweet beetroot.
^^If you’re on the gluten-free plan, we have given you brown rice instead of cous cous. Here’s how to prepare it. Cook the brown rice in boiling water for about 15 minutes, or until soft and fully cooked. Once cooked, strain through a fine sieve and allow to cool.
*Coriander is a shared ingredient use a third for this recipe.
Place a large pot of salted water on to boil with a splash of vinegar.
Peel the beetroot and cut into rough golf ball sized pieces. Cook in simmering water for about 30 minutes, or until tender. Prepare the rest of the meal while the beetroot is cooking.
Boil the kettle.
Place the cous cous in a bowl with a pinch of salt. Pour just enough boiling water over the bulgur wheat so that it just covers it.
Cover the bowl with either a plate or cling wrap. Allow to sit for about 12 minutes.
Finely chop the coriander stalks and all.
Using a fork, fluff the cous cous to break it up. Add the zest and juice of the lemon, a good splash of olive oil and the chopped coriander. Mix, taste and add more salt, if needed.
Dice the apple into 2 cm cubes.
Once the beetroot is cooked and slightly cool, toss with the apple, rocket, a little olive oil and a pinch of salt.
Serve the tabouleh topped with beetroot and green apple. Drizzle over with turmeric yoghurt and a sprinkle of dukkah.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!