Categories: August

Ingredients

• 300g couscous
• 300ml vegetable stock or water, boiling hot
• 1 large cooked and peeled beetroot (about 250g)
• 1 large beef tomato (about 250g), finely diced
• 45g fresh chives, snipped
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 100g soft goat's cheese, crumbled or sliced

Directions

1. Place the couscous in a large heatproof bowl, add the boiling water or vegetable stock and season. Cover with a clean tea towel and leave for 5 minutes, then fluff up into separate grains with a fork. Set aside to cool.

2. Finely dice the beetroot, reserving any juices. Add the beetroot and, if possible, 2 tbsp of its juices to the couscous, then add the tomato and most of the chives, reserving a few to garnish. Stir well until the couscous takes on the colour of the beetroot.

3. Whisk the olive oil, lemon juice, some sea salt and pepper, and stir through the couscous. Leave for 30 minutes before serving – it gets pinker the longer it’s left standing.

4. Top with the goat’s cheese and garnish with the reserved chives to serve.

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