Superfood Salad with Moroccan Dressing

Name: Superfood Salad with Moroccan Dressing
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 4 small beetroots; 1 tbsp olive oil; 3 medium carrots; 7 oz broccoli; 7 oz couscous; 2 tbsp pumpkin seeds; 6 tbsp extra virgin olive oil; 3 tbsp apple cider vinegar; 1 tsp sweet paprika; 0.5 tsp ground cumin; 1 garlic clove; 1 bunch flat leaf parsley

Beetroots, carrots and broccoli come together in this dressing, fragrant with paprika and cumin and roasted in the oven. It's finished with pumpkin seeds and parsley.

50 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: easy

1
Heat the oven to 350 degrees. Toss the beetroot with 1 tbsp olive oil and season. Roast for 30 minutes or until tender.
30 min
2
Cool, then peel and cut into cubes. Steam the carrots and broccoli until just tender, about 4 minutes, then refresh in very cold water and drain.
4 min
3
Put the couscous in a large bowl and pour over 5 fluid ounces boiling water. Cover for 10 minutes then fluff up with a fork.
10 min
4
Whisk together the dressing ingredients and season. Put the couscous into a serving dish, sit the vegetables on top and pour over the dressing.
5
Sprinkle with pumpkin seeds and parsley and serve.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.