Name: Beetroot and Feta Salad with Couscous Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 250 g beetroot (cubed); 200 g carrots (cubed); 1 tsp cumin seeds; 100 g Greek feta cheese (cubed (vegetarian if required)); 1 tbsp honey; 2 tbsp olive oil; pinch salt and black pepper; 120 g couscous (cubed); 1/2 vegetable stock (bouillon) cube; 1 lime; 15 g fresh root ginger (minced); 10 g fresh coriander (cilantro) (chopped); 2 tbsp olive oil; 15 g pumpkin seeds (minced)

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You'll love every bite of this wholesome couscous beetroot feta salad.

Ontop of a yellow table sits a decorative bowl filled with Beetroot and feta salad with couscous.

It's made with honey and cumin roasted carrots and beetroot, crumbly feta, fluffy couscous and toasted pumpkin seeds, finished with lime, ginger and coriander dressing.

An overhead shot of a decoative plate filled with Beetroot and feta salad with couscous.

The result is a warming, satisfying and delicious salad that you'll want to make again and again, especially as it's also delicious cold, making it perfect for packed lunches

A side view of a decorative plate filled with Beetroot and feta salad with couscous ontop of a yellow table. In the background there's an additional bowl filled with Beetroot and feta salad with couscous and some of the ingredients used in the recipe.

Here's how to make this beetroot and feta salad with couscous recipe, which takes about 30 minutes to prepare and serves two.

Side view of a yellow, black and white decoarive bowl filled with Beetroot and feta salad with couscous. In the background there is a floral bowl filled with Beetroot and feta salad with couscous and some ingredients required for the recipe.

Ingredients

For the roasted vegetables

250 g (8.8 oz) beetroot cubed
200 g (7.1 oz) carrots cubed
1 tsp cumin seeds
100 g (3.5 oz) Greek feta cheese cubed (vegetarian if required)
1 tbsp honey
2 tbsp olive oil
pinch salt and black pepper

For the couscous

120 g (4.2 oz) couscous cubed
1/2 vegetable stock (bouillon) cube

For the dressing

1 lime
15 g (0.5 oz) fresh root ginger minced
10 g (0.4 oz) fresh coriander (cilantro) chopped
2 tbsp olive oil

To finish

15 g (0.5 oz) pumpkin seeds minced

Equipment

Instructions

To make the roasted vegetables

Preheat the oven to 220C (200C fan, 425F, Gas 7).

Place the beetroot and carrots in a roasting oven tray.

Overhead shot of the chopped beatroot and butternut squash in a pan.

Add the cumin seeds, 2 tbsp olive oil and season with a pinch of salt and pepper.

Adding seasoning to the pan of ingredients for the Beetroot and feta salad with couscous.

Mix well.

The pan on a yellow table after the ingredients required for the Beetroot and feta salad with couscous have been mixed together.

Add the feta.

Adding feta to the pan of ingredients required to make the Beetroot and feta salad with couscous.

Drizzle with the honey.

Overhead shot of the Beetroot and feta salad with couscous inside a pan having been drizzled with honey.

Roast in the oven for 15 minutes or until the carrots are slightly tender with some crunch.

Overhead shot of the baked ingredients inside a pan required for the Beetroot and feta salad with couscous.

To make the couscous

Meanwhile, put the couscous in a bowl with the stock cube.

Add 200ml of boiling water, stir, cover, set aside for 10 minutes.

Overhead shot of the bowl of couscous ingredients on a yellow table required to make the Beetroot and feta salad with couscous.

Uncover, then fluff with a fork.

Fluffing the couscous for the Beetroot and feta salad with couscous with a fork.

To make the dressing

Combine 2 tbsp olive oil and the juice of half a lime.

Add the coriander, ginger and a pinch of salt and pepper.

Creating the dressing using seasoning for the Beetroot and feta salad with couscous in a small bowl.

Mix well with a fork until emulsified.

The small bowl of dressing for the Beetroot and feta salad with couscous having been mixed togehter.

To finish

Put a pan on a medium heat. Once the pan is hot, add the pumpkin seeds.

Overhead shot of a pan with pumpkin seeds sat on a yellow table.

Toast for 3 minutes or until golden brown.

Overhead shot of the pumpkins sat on a yellow table having been roasted for 3 minutes.

Serve the couscous into two bowls. Top with roasted feta and vegetables. Drizzle with the dressing and sprinkle the pumpkin seeds on top.

Overhead shot of two bowls with Beetroot and feta salad with couscous next to a decoative spaticular on top of a yellow table.

Enjoy!

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4.7 from 3 votes

Beetroot and Feta Salad with Couscous Recipe

You’ll love every bite of this wholesome couscous beetroot feta salad. It’s made with honey and cumin roasted carrots and beetroot, crumbly feta, fluffy couscous and toasted pumpkin seeds, finished with lime, ginger and coriander dressing. The result is warming, satisfying and delicious.

Prep Time10

Cook Time15

Total Time25

Course: Salads

Cuisine: Greek

Diet: Vegetarian

Servings: 2 bowls

Author: Emily Leary