Beetroot and carrot couscous salad

Ingredients

serves 3

• 150g couscous
• 2 large beetroots, chopped
• 1 large carrot, grated
• ¼ cucumber, chopped
• 200g chickpeas or edamame beans, cooked
• Juice of ½ lemon
• ½ tsp turmeric
• ¼ tsp garlic powder
• ½ tsp salt, to taste
• 1½ tbsp olive oil
• Black pepper, to taste

Directions

1. In a large bowl, add the couscous and boiled water, pouring until the water is 0.5cm above the couscous. Set aside for 10 mins. Add the lemon juice and leftover beetroot juice.
2. Using a fork, loosen the couscous. Add the garlic, turmeric, salt, pepper and olive oil, then mix well.
3. Mix in the chickpeas or edamame beans, carrot, cucumber and beetroot. Add a drizzle more olive oil, season with black pepper and stir again.