Superfood Salad With Moroccan Dressing

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 small beetroots, raw
• 1 tablespoon olive oil
• 3 medium carrots, peeled and cut into small sticks
• 7 ounces broccoli, cut into small florets
• 7 ounces couscous
• 2 tablespoons pumpkin seeds, toasted
• 6 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1 garlic clove, finely chopped
• 1 bunch flat leaf parsley, chopped, save some leaves for decoration

Recipe

• 1 heat the oven to 350 degrees.
• 2 toss the beetroot with 1 tbsp olive oil and season.
• 3 roast for 30 minutes or until tender.
• 4 cool, then peel and cut into cubes.
• 5 steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
• 6 put the couscous in a large bowl and pour over 5 fluid ounces boiling water.
• 7 cover for 10 minutes then fluff up with a fork.
• 8 whisk together the dressing ingredients and season.
• 9 put the couscous into a serving dish, sit the vegetables on top and pour over the dressing.
• 10 sprinkle with pumpkin seeds and parsley and serve.