Lemon, Mint & Parsley Couscous Salad with Beetroot & Roasted Red Pepper - Ainsley Harriott

Name: Lemon, Mint & Parsley Couscous Salad with Beetroot & Roasted Red Pepper - Ainsley Harriott
Ingredients: 1 x Ainsley Harriott Couscous; 2 small oranges; 2 raw beetroot, peeled and pared into wafer-thin slices; 1 large ripe avocado, peeled, stoned and cut into bite-sized pieces; 2 roasted red peppers in oil (from a jar), drained and cut into bite-sized pieces; For the Dressing; 5ml (1 tsp) grated horseradish (from a jar is fine); 10ml (2 tsp) honey; juice of ½ lemon; 30ml (2 tbsp) extra-virgin olive oil; sea salt and freshly ground black pepper

www.ainsley-harriott.com

Lemon, Mint & Parsley Couscous Salad with Beetroot & Roasted Red Pepper A colourful and tasty salad with a punchy dressing – great for lunch, picnics or as a

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.

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Ingredients

1 x Ainsley Harriott Couscous
2 small oranges
2 raw beetroot, peeled and pared into wafer-thin slices
1 large ripe avocado, peeled, stoned and cut into bite-sized pieces
2 roasted red peppers in oil (from a jar), drained and cut into bite-sized pieces
For the Dressing
5ml (1 tsp) grated horseradish (from a jar is fine)
10ml (2 tsp) honey
juice of ½ lemon
30ml (2 tbsp) extra-virgin olive oil
sea salt and freshly ground black pepper