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.
Place the beetroot and carrots in a roasting oven tray, then pour over the cumin seeds, 2 tbsp olive oil and season with a pinch of salt and pepper. Mix well.
Add the feta and drizzle with the honey. I prefer not to mix again at this stage to ensure the feta doesn't break down.
Roast in the oven for 15 minutes or until the carrots are slightly tender with some crunch.
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. Uncover, then fluff with a fork.
To make the dressing
Combine the coriander, ginger, juice of half a lime, 2 tbsp olive oil and a pinch of salt and pepper.
Mix well with a fork until emulsified.
To finish
Put a pan on a medium heat. Once the pan is hot, add the pumpkin seeds and toast for 3 minutes or until golden brown.
Serve the couscous into two bowls. Top with roasted feta and vegetables. Drizzle with the dressing and sprinkle the pumpkin seeds on top. Enjoy!