Serves 2 - 4
Ingredients:
400g couscous
1 tin of chick peas, drained
1 vegetable stock cube
650ml of hot water
Salt and pepper
3-4 tbsps of extra virgin olive oil
A handful of chopped parsely
A handful of chopped mint
A few handfuls of crispy salad
2-3 boiled beetroot, diced into medium-sized chunks
1 large red onion, thinly sliced
A good handful of cherry tomatoes, halved
Dressing:
2-3 boiled beetroot
1 large garlic clove
3 tbsps natural / Greek yoghurt
3- 4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 whole lemon, juice
Salt and pepper
To server:
1 soft boiled egg per person.
Method:
In a large bowl, add your couscous, chick peas, salt and pepper. Add the stock cube and water to the bowl, and cover to let cook for about 10 mins. Make sure the stock cube is mashed in and dissolved. Or even better if you have vegetable stock! Add the mint and parsley to the mixture halfway through the steaming process. Add the extra virgin olive oil. Once cooled, added the diced beets, onions, tomatoes and salad leaves. You can also leave the salad leaves out and plate first, like I have in the photos. If you decide to separate it, I coated my salad in a little bit of extra virgin olive oil, salt and pepper first, before placing a layer of it on the plate.
Boil your eggs for 5 minutes if the eggs are at room temperature. If they have just come out of the fridge, boil for 6 minutes. Once boiled, run cold water over them to stop the cooking process.
Place the beets, garlic, yoghurt, extra virgin olive oil, vinegar and lemon juice in a food processor, and blend. You may need to add more extra virgin olive oil to this to get the taste and consistency. The thickness should be similar to double cream. You can put this in a serving bowl on the side, like I did or drizzle some on your salad.
Plate it up, and it's ready to serve! Enjoy, and let me know what you think!
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