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 quinoa instead of couscous. Cook for 15 minutes in boiling water then strain.
Beetroot, tabouleh and green apple with turmeric yoghurt and dukkah
Cook time: 45 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Beetroot
Couple
AllFamily
AllCouscous^^
Couple
1 bagFamily
1 bagCoriander
Couple
AllFamily
AllLemon
Couple
1 Family
2Broccoli
Couple
1Family
2Green apple
Couple
1Family
2Rocket mix
Couple
1 bagFamily
1 bagTurmeric yoghurt
Couple
1 pottleFamily
1 pottleDukkah
Couple
1 packetFamily
1 packetInstructions
1
Place a large pot of salted water on to boil with a splash of vinegar.
Preheat the oven to 200°C.
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.
Cut the broccoli florets into bite sized pieces. Toss them in a little oil and salt and roast for 12 minutes.
2
Boil the kettle.
Place the couscous in a bowl with a pinch of salt. Pour just enough boiling water over the couscous so that it just covers it.
Cover the bowl with either a plate or cling wrap. Allow to sit for about 12 minutes.
3
Finely chop the coriander stalks and all.
Using a fork, fluff the couscous 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.
4
Dice the apple into 2 cm cubes.
Once the beetroot is cooked and slightly cool, toss with the apple, broccoli, rocket, a little olive oil and a pinch of salt.
5
Serve the couscous topped with beetroot, green apple, broccoli and rocket. Drizzle over with turmeric yoghurt and a sprinkle of dukkah.
