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    Warm carrot, beetroot and couscous salad

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    Warm carrot, beetroot and couscous salad

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • ½ tsp ground cinnamon
    • 3 carrots, peeled
    • 2 tbsp essential Waitrose olive oil
    • 200g Waitrose baby beetroot, quartered
    • 1 tbsp essential Waitrose pure clear honey
    • 175g essential Waitrose couscous
    • 1 orange, grated zest and juice
    • ½ x 15g pack fresh dill, roughly chopped

    Method

    1. Preheat the oven to 220C/gas 7. Cut the carrots into 1cm rounds and roast them with the olive oil and a generous amount of salt and freshly ground black pepper.
    2. After 10 minutes, add the beetroot, cinnamon and honey, and roast for a further 10 minutes
    3. Pour 175ml boiling water into a bowl with the couscous, cover and leave to steam for 5 minutes, then fluff up with a fork.
    4. Mix the couscous and vegetables together and stir in the orange juice. Gently fold in the orange zest and dill. Check the seasoning before serving.

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    Cook's tips

    This salad is delicious eaten cold the next day. If there isn't enough left over for your lunchbox, bulk it up with some watercress and toasted pine nuts.

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    Average user rating

    4 stars