Ingredients

The following ingredients have 4 Servings
  • 1 cup (250ml) chicken or vegetable stock
  • 1 cup (200g) couscous
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 2 tablespoons each balsamic vinegar & lemon juice
  • 2 beetroot, peeled, cooked, cut into 2cm cubes
  • 1/2 cup chopped flat-leaf parsley, plus extra whole leaves to garnish

Instruction

  • Bring stock to the boil in a pan. Remove from heat, then slowly stir in couscous. Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork.
  • Meanwhile, heat the oil in a frypan over medium-low heat. Cook onion for 10 minutes, stirring, until softened and just starting to caramelise. Stir in vinegar, juice, beets and parsley. Season, then stir through couscous. Transfer to a portable serving dish. Serve with extra parsley.