Barley Couscous, Beetroot and Feta Salad
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
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.
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
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