Pink Couscous Salad

Beautiful bright colours in this Pink Couscous Salad will warm up a winters day. The earthiness of the beetroot is lifted by the sweetness of the persimmon with the added crunch of pumpkin seeds & creamy feta this salad is a textural feast.

PINK COUSCOUS SALAD RECIPE

~New Recipe~

Vegan | Gluten-free

Serves 6

Gather your ingredients.

Measure out into a heat proof bowl:

1 c wholemeal couscous

40 ml extra virgin olive oil

½ tsp Himalayan pink salt

a few cracks of black pepper

Then pour over:

1 ½ c boiling water

Give it a quick stir with a fork & cover with a plate or tea towel for 5 minutes, while you get the rest of the salad together.

Take a large salad bowl & add:

1 red onion, sliced fine as you can

1 tsp salt

1 tsp coconut sugar

juice of 1 lime or lemon

1 T kombucha or red wine vinegar

2 beetroot, scrubbed & grated

1 firm ripe persimmon, peeled if preferred & cubed

8 curly kale leaves, sliced as fine as you can

60 g raisons

200 g feta, crumbled or cubed, dairy or alternative

Toss together well. Toast in the oven or frying pan:

100 g pumpkin seeds

1 T cummin seeds

They are ready when starting to pop. Remove from the heat & add:

1 T soy sauce, Tamari or Braggs

Stir through, the residual heat should dry it on quickly.

Sprinkle over the salad & serve.