Couscous with roasted baby beetroot and sweet potato salad – Food & Home Magazine
Couscous mixed with roasted baby beetroot and sweet potato, served with feta and herbs—quick & flavorful!
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Ingredients
- 800g baby beetroot, peeled
- 300g sweet potatoes, washed and chopped
- 90ml olive/avocado oil
- 20ml (4 tsp) butter
- salt
- freshly ground black pepper
- 200g couscous, cooked
- 100g feta, crumbled
- 45ml (3 tbsp) fresh flat leaf parsley, chopped
- 30ml (2 tbsp) fresh chives, snipped
- 120g broad beans, blanched
- 45ml (3 tbsp) olive/avocado oil
- zest and juice of 1 lemon
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