Pink Couscous Salad with Beetroot

a perfect autumn recipe

Pink Couscous Salad
Goal muscle_building
Total time 25 mins
Difficulty Easy
Nutritional value (per portion)
kcal 461
Protein 19 g
Fat 13 g
CARBOHYDRATES 60 g
Ingredients …

2 Persons

You will need

100 g large couscous (also called Israeli couscous)
4 tbsp beet juice
1 tbsp pistachios, shelled
1 beet
1 parsnip
1 carrot
1 red onion
50 ml water
150 g baby spinach leaves
1.5 tbsp olive oil, divided
1 lemon, juiced
1 pinch salt
pepper
optional feta, fresh parsley

Pink Couscous Salad with Beetroot

a perfect autumn recipe

By: Anne-Sophie Hoffman
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!

Preparation

  • Ingredients:
    100 g large couscous, 4 tbsp beetroot juice
    Prepare the couscous according to the package directions. Once it's finished, mix with the beet juice and set aside.
  • Ingredients:
    2 tbsp Protein Flakes, 1 tbsp pistachios
    Heat a dry pan on medium-high heat. When the pan is hot, toast the Protein Flakes and pistachios for 2-3 minutes.
  • Ingredients:
    1  beetroot, 1  parsnip, 1  carrot, 1  onion
    Dice the beetroot, parsnip, and carrot. Slice the onion into fine rings. Remove the kale leaves from their stem and roughly chop them.
  • Ingredients:
    0.5 tbsp olive oil, 50 ml water, salt, pepper
    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.
  • Ingredients:
    150 g baby spinach leaves, 1 tbsp olive oil, 1  lemon, juiced
    Put the couscous, vegetables, baby spinach, olive oil, and lemon juice into a serving bowl and toss well.
  • Top with the toasted Protein Flakes and pistachios.
  • Serve with cubed feta cheese and fresh parsley as desired.
    Pinker Couscous Salat Rezept
  • Enjoy!
Our tip Pink Couscous Salad with Beetroot

Our Tip: Couscous Salad for your lunchbox

Couscous salad lends itself perfectly to meal prep for your lunchboxes. Mix it up the night before, and you've got yourself a nutrient-packed, balanced meal for your lunch break. Just grab and go in the morning! And to make sure you have enough lunches to knock your coworkers' socks off again and again, try switching things up between this couscous salad and our couscous salad with sauteed vegetables.
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