Hazelnuts Meet Beetroots in a Delicious Couscous Salad

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Salads are so much more than just greens and dressing — they can serve as vessels for fresh and unexpected flavors, and are easy to pair with almost any texture of food. Couscous is great to pair with salad because it’s not tough on the teeth, and compliments leafy greens beautifully, as you’ll discover in this recipe!

Couscous Beetroot Salad with Hazelnuts

Ingredients for 2 servings
-80 g couscous
-260 g cooked beetroot
-40 g whole hazelnuts
-120 g soft goats cheese
-40 g spinach or mâche salad leaves
-10 g chives
-30 ml cassis syrup
-1/2 lemon
-4 tbsp walnut oil
-1 tbsp apple cider vinegar
-Salt
-Pepper

Instructions

  • Toast hazelnuts in a dry pan for 4-5 min. Then, allow to cool.
  • Soak couscous in double the amount of boiling water for about 5 min.
  • Wash and drain spinach or salad leaves.
  • Dice cooked beetroot.
  • Wash chives, shake dry, and chop.
  • Halve lemon and squeeze out juice.
  • Separate couscous with a fork.
  • Remove cooled hazelnuts from skins and chop coarsely.
  • For the dressing mix walnut oil, cassis syrup, lemon juice and apple cider vinegar. Season with salt and pepper.
  • Mix all prepared ingredients with crumbled goat cheese and the dressing.
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    Nutrition facts per serving:
    Veggie
    Time: 30
    Calories: 562
    Protein: 12
    Fat: 40
    Carbohydrate: 37

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