Barley Couscous, Beetroot and Feta Salad

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Barley Couscous, Beetroot and Feta Salad

Best recipe review

Nicer with normal cous-cous


Cheaper, and just as tasty as barley couscous

Paul R Smith
Servings:Serves 4
Calories per serving:202
Ready in:20 minutes
Prep. time:20 minutes
Cook time:None
Recipe author:Chef
First published:22nd January 2013

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!


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

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


  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)

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Belazu products used in this recipe

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