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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


    • 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


    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.


    Average user rating

    4 stars