Barley Couscous, Beetroot and Feta Salad

From Cookipedia
Jump to: navigation, search


Barley Couscous, Beetroot and Feta Salad
Barley Couscous, Beetroot and Feta Salad
Servings:Serves 4
Calories per serving:202
Ready in:20 minutes
Prep. time:20 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:22nd January 2013
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)

This interesting salad combines ingredients from all around the Mediterranean. You could use normal couscous if you don't have barley couscous. It's a very quick meal to prepare, most of the time you don't need to be in the kitchen at all!

Yet another Gent night contender!

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient


Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)

Method

  1. 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.
  2. 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.

Serving suggestions

This went nicely with some homemade pitta breads and a small bowl of tzaziki.

(The Times Saturday magazine)

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.