Great as a main or as a side dish, this colourful vegetarian couscous salad can be made in minutes. We’ve also used instant couscous to speed things up even more.

Ingredients

• 200 ml water
• 2.5 ml salt
• 250 ml (1 cup) instant couscous
• 15 – 30 ml (1 – 2 Tbsp.) butter
• 1 carrot, finely sliced
• 500 ml (2 cups) baby spinach
• 1 avocado, cubed
• 1 x 385 g Bottle Rhodes Quality Diced Beetroot
• Salt and freshly ground black pepper

Method

1. Place the water, butter and salt into a medium saucepan and bring to a rapid boil.
2. Remove the water from the heat and stir in the couscous.
3. Cover the saucepan with a lid and leave to stand for 10 minutes or until the couscous has absorbed all the water.
4. Fluff the couscous with a fork to break the couscous apart.
5. Leave to cool.
6. In a large salad bowl toss together the couscous, carrot, spinach and the avocado.
7. Season the salad to taste.
8. Add the Rhodes Quality Beetroot and lightly toss again.
9. Whisk all the dressing ingredients together until well blended.
10. Season the dressing to taste with the salt and freshly ground black pepper.
11. Pour a little dressing over the salad and serve the remainder on the side.