Pink Couscous Salad with Beetroot

a perfect autumn recipe
icon 25 min
Pinker Couscous Salat ©foodspring
The name of the game today is think pink. We love the idea of trying something new every day, and this recipe will give you a couscous salad that glows like the sunrise. This bright and colorful salad is just perfect for the first days of fall, when you’re still wrapped up in the fresh dishes that summer is best at, while also looking forward to the cozier atmosphere that the autumn brings. What’s waiting for you in this pink salad? Beetroot, baby spinach, parsnips, and much more. Oh, just try it for yourself and be prepared for a surprise!


2 Persons

  • 100 g
    large couscous (also called Israeli couscous)
  • 4 tbsp
    beet juice
  • 2 tbsp
    Protein Flakes
  • 1 tbsp
    pistachios, shelled
  • 1
  • 1
  • 1
  • 1
    red onion
  • 50 ml
  • 150 g
    baby spinach leaves
  • 1.5 tbsp
    olive oil, divided
  • 1
    lemon, juiced
  • 1 pinch


  • optional
    feta, fresh parsley


  • 1

    Prepare the couscous according to the package directions. Once it’s finished, mix with the beet juice and set aside.

  • 2

    Heat a dry pan on medium-high heat. When the pan is hot, toast the Protein Flakes and pistachios for 2-3 minutes.

  • 3

    Dice the beetroot, parsnip, and carrot. Slice the onion into fine rings. Remove the kale leaves from their stem and roughly chop them.

  • 4

    Heat a splash of olive oil in a nonstick pan over medium-high heat. Saute the beetroot, parsnip, carrot, and onion rings. Stir regularly. Cook for about 8 minutes. Add the water and let the vegetables steam for another 3 minutes. Season with salt and pepper to taste.

  • 5

    Put the couscous, vegetables, baby spinach, olive oil, and lemon juice into a serving bowl and toss well.

  • 6

    Top with the toasted Protein Flakes and pistachios.

  • 7

    Serve with cubed feta cheese and fresh parsley as desired.

  • 1
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Recipe Overview

Total time
25 min

Nutritional value, per portion

461 kcal