Balsamic Beet, Lemon, Thyme And Chili Couscous Salad

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 1/4 lbs fresh beets
• 5 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, finely chopped
• 3 sprigs thyme, leaves picked, plus extra leaves, to serve
• 8 ounces couscous
• 1 3/4 cups vegetable broth, boiling hot
• salt and pepper
• 2 ounces toasted pine nuts (optional)
• 1 lemon, zest
• 3 tablespoons lemon juice
• 2 -3 teaspoons fresh thyme leaves
• 1 red chili pepper, deseeded and finely chopped

Recipe

• 1 preheat the oven to 425°f peel the beets, cut into 1/2in cubes and put in a roasting tin with the oil, vinegar, garlic and thyme. mix well, season and cover the tin with foil. roast for 45 minutes or until tender. set aside to cool.
• 2 place the couscous in a bowl, pour over the broth, cover and stand for 5 minutes. fluff the grains up with a fork. whisk together the dressing ingredients. stir the roasted beets and any roasting juices, the toasted pine nuts and the dressing into the couscous and stand for 15 minutes to allow the colour to develop. serve garnished with thyme leaves.