Beet couscous with parsley

Name: beet couscous with parsley
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 g couscous pack a 500 g; 1 vegetable stock; 600 ml water; 500 g boiled beets Scale; 1 lemon cleaned up; 20 g fresh flat parsley; 1 onion; 200 g white cheese cubes leaked out; 2 tl fresh Italian herbs

Couscous with Dutch twist, beetroot, lemon, parsley, onion, Italian herbs and white cheese.

Ingredients

300 g couscous pack a 500 g
1 vegetable stock
600 ml water
500 g boiled beets Scale
1 lemon cleaned up

20 g fresh flat parsley
1 onion
200 g white cheese cubes leaked out
2 tl fresh Italian herbs

Directions

Put the couscous in a large bowl. Bring the water to the boil with the bouillon tablet. Add the stock to the couscous. Stir through and leave for 10 minutes.
Meanwhile, peel the beetroot and cut into small cubes. Grate the yellow skin of the lemon and squeeze out the fruit. Slice the parsley.
Chop the onion. Spoon the beetroot, parsley, cheese, onion, Italian herbs and the lemon zest through the couscous. Season with the lemon juice, pepper and salt. Serve lukewarm.