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