I love salads that keep me full for a while. This hearty, satisfying couscous salad with red beets, carrots, feta, and fresh herbs is exactly this type of salad. You can bring it to work without getting hungry 2 hours after your lunchbreak and still, it is a perfectly healthy meal. As you may have noticed, I love to add some carbs into my salads, simply because I’m a carb person. If you are more into barley and kale, you have got to try the recipe for my barley and kale salad with a crunchy topping or my favorite potluck salad with bulgur, tabbouleh.
This couscous salad is super easy and quick to make, if using pre-cooked beets. In case beets and carrots are not in season, simply choose seasonal veggies that you like. It’s the perfect salad to bring to work since it’s filling. I usually eat it at room temperature or chilled.
It’s easiest and fastest to use cooked vacuum-packed beets. If you want to cook raw beets, rinse them, put them in a saucepan with water and cook for 45-55 minutes, depending on their size. To avoid staining your fingers, wear rubber gloves when handling beets.
Couscous Salad with Red Beets and Carrots
This couscous salad is healthy yet filling and super easy to make, if using pre-cooked beets (see note). In case beets and carrots are not in season, simply choose seasonal veggies that you like. It’s the perfect salad to bring to work since it’s filling. I usually eat it at room temperature or chilled.
- 2 medium carrots
- 2 medium beets, cooked and vacuum-packed beets (see note below)
- 3/4 cup + 2 tablespoons (a scant cup, or 150 g) couscous
- 3/4 cup (180 ml) water
- 1/4 teaspoon fine salt
- 2 teaspoons olive oil
- 1/2 cup (80 g) crumbled feta
- Optional: 1 tablespoon capers in vinegar, rinsed
- Chopped fresh herbs: dill, parley, or basil (I added basil)
- Juice from 1/2 lemon
- 1 tablespoon olive oil
- Freshly ground black pepper to taste
- More salt if needed, depending on how salty your feta is
- Optional: nuts and seeds
- Peel the carrots and cook them in a saucepan with a little water (or use a steaming basket) until fork tender, about 10-15 minutes.
- In a saucepan, bring water to a boil, add salt and olive oil and then stir in couscous. Bring to a boil again and remove from the heat. Cover the saucepan with a lid and let sit for about 10 minutes.
- Slice carrots and cube beets - you may want to wear rubber gloves to avoid stains.
- Fluff couscous with a fork, transfer it to a big bowl and let it cool a bit.
- Add carrots and beets, feta, capers, chopped herbs (set some aside for the topping), lemon juice, olive oil, and black pepper. Toss the salad with a spoon. Sprinkle the rest of the chopped herbs over the top. Enjoy!
It’s easiest and fastest to use cooked vacuum-packed beets. If you want to cook raw beets rinse them, put them in a saucepan with water and cook for 45-55 minutes, depending on their size. To avoid staining your fingers, wear rubber gloves when handling beets.
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