Wednesday, 10 February 2010

Beetroot and Feta with Cous-Cous

This dish is worth cooking for the combination of colors, let alone how nice it tastes. It also requires very little time or effort.


  • 1 tbsp oil

  • 1 onion, finely chopped

  • 5 small or 2 medium beetroots, peeled and grated

  • 75g cous-cous

  • 250ml hot vegetable stock (or boiling water and stock powder)

  • 100g feta cheese, crumbled into pieces



  1. Fry the onion and grated beetroot in a frying pan with the oil over a medium heat. It should take between 5 and 10 minutes for the onion to soften.

  2. While that fries, mix the cous-cous with the hot stock and wait for it to soak it up. You can speed this up by putting it in the microwave for a minute.

  3. Fluff up the cous-cous with a fork once it's absorbed all the water.

  4. Put the cous-cous onto a plate, followed by the beetroot mixture and then top with the crumbled feta cheese.

Serves 1.

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