* 3 or 4 small cooked beetroots, peeled, sliced and roughly chopped. Don't use pickled beetroot.
* 2 smallish Red onions, finely sliced
* 60ml Lemon juice (about 1 juicy Lemon) or any white Vinegar (ie Cider, Rice or White wine vinegar)
* ½ teaspoon Caster sugar
* 250g Belazu barley couscous
* 1 teaspoon Maldon Salt (or 1/3 teaspoon fine salt)
* a generous Grinding of Black pepper
* 2 handfuls of flat Parsley leaves
* 150g Feta cheese, crumbled
* 50ml Extra virgin olive oil

===Method===
* Toss the Onions with the Lemon juice and Sugar and leave them in the Fridge for 20 minutes. Meanwhile, put the Couscous in a bowl and pour on enough cold water to barely cover, add the Salt and Pepper and mix well. After 5 minutes, when the couscous will have absorbed all the water, add 125ml of hot water and mix well to fluff it up.
* Toss the beetroot chinks , the Onions and Lemon juice, the Parsley, half the Feta and the Olive oil. Mix everything together and divide among 4 plates, then sprinkle the remaining feta on top.

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