Moroccan Beetroot, Roasted Chickpea & Couscous Salad

Name: Moroccan Beetroot, Roasted Chickpea & Couscous Salad
Ingredients: 4-5 cooked beetroot; 1 x 400g tin of chickpeas, rinsed, drained and patted dry; 2 tsp olive oil; 1 tsp cumin seeds; ½ small red onion, thinly sliced; 3 tbsp extra virgin olive oil; juice and zest of ½ large orange; 1-2 tsp cider vinegar (we like Willy’s Fire Apple Cider Vinegar for its kick of horseradish); 1 tbsp finely chopped fresh parsley; 1 tbsp finely chopped fresh mint; 1 x packet of Ainsley Moroccan Medley Couscous; 50g feta, crumbled; sea salt; freshly ground black pepper

www.ainsley-harriott.com

Moroccan-spiced beetroot, roasted chickpeas, and couscous salad with a tangy dressing—quick, tasty, and perfect for lunch or pairing with chicken or fish.

View full recipe on www.ainsley-harriott.com

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

4-5 cooked beetroot
1 x 400g tin of chickpeas, rinsed, drained and patted dry
2 tsp olive oil
1 tsp cumin seeds
½ small red onion, thinly sliced
3 tbsp extra virgin olive oil
juice and zest of ½ large orange
1-2 tsp cider vinegar (we like Willy’s Fire Apple Cider Vinegar for its kick of horseradish)
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
1 x packet of Ainsley Moroccan Medley Couscous
50g feta, crumbled
sea salt
freshly ground black pepper