Israeli Couscous and Beetroot Salad

My two most recent food fads are combined in the below recipe.  Beetroot is delicious when it isn’t cured in brine and Israeli Couscous (essentially pasta) is a nicer alternative to straight couscous, which can sometimes be gritty.  This salad can be served with most anything, and leftovers are great with a soft poached egg for brunch.

Israeli Couscous and Beetroot Salad
Large beetroot
Israeli couscous
Mustard
Red wine or balsamic vinegar
Fresh basil
Olive oil
Salt and Pepper

·        Boil the beetroot in a small pot of salted water until cooked.  You can test if it’s done by jabbing it with a knife to see if it gives, like with potato.  Drain the pot and fill with cold water to make the beetroot cool enough to handle.  Use a plastic bag as a glove, to avoid staining, and rub the beetroot to peel off the skin.  Dice large and put in your salad bowl.

·        Heat a good slosh of olive oil in a large saucepan, add 2 cups of Israeli Couscous and stir to coat in the oil.  Season with salt and pepper then add 2 cups of boiling water.  Cook for 5-7 minutes, stirring occasionally.  Turn the heat off and put the lid on to keep in the steam, leaving for another 5-7 minutes.  Fluff with a fork.  Add to salad bowl.

·        Sir through a tablespoon of mustard and a couple of tablespoons of red wine vinegar and a good handful or two of torn basil leaves.  Adjust dressing to preference.