Serves 4 Prep and Cooking: 15-20 min
Ingredients:
2 beetroots
1 big carrot
1 small red onion
2 stalks celery
A handful of parsley
From the cupboard:
100g Wholemeal Couscous
8 tablespoons olive oil
4 tablespoons balsamic vinegar
salt to taste
50g walnuts
Add 200g of boiling water to the couscous and leave until ready.
Grate the beets and carrots. Chop finely the rest of the vegetables. Mix everything with the couscous
The dressing – mix the salt, olive oil and balsamic vinegar and add to the salad
Sprinkle with crushed walnuts and serve on a salad or chard leave with feta cheese.