Brimming with beetroot brilliance
Fry the giant couscous in a tablespoon of olive oil for 2 minutes in a non-stick frying pan until toasted. Then add the Brilliant Beetroot juice and simmer for approximately 15 minutes or until the juice is completely absorbed and the couscous is tender. Season with salt & pepper, dress with olive oil and lemon juice and allow to cool.
Meanwhile, fry or roast two peeled parsnips in olive oil with a little salt & pepper until tender and nicely burnished. Peel a beetroot, coarsely grate and mix into the couscous. Add a handful of freshly chopped parsley and/or mint. Toast and lightly crush 40g of pecans and do the same with one tsp cumin seeds.
Arrange some watercress on a plate and spoon over the couscous. On top of that scatter the parsnips, pecans, cumin seeds and about 50g crumbled feta cheese. Finally, spoon over some plain Greek yoghurt mixed with a small splash of water so it’s not too thick. Season and drizzle with olive oil.
If you’re having a roast, pop some extra parsnips in so you can make this the following day. Saves lots of time and roasted parsnips always taste best.Use plain, natural low fat yogurt as a lighter option to Greek yoghurt.