Couscous salad with beet and orange

Name: couscous salad with beet and orange
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g couscous; 1 tl salt; 300 ml boiling water; 2 oranges; 750 g beet mix; 15 g fresh fresh mint; 2 el horseradish in pot; 3 el traditional olive oil; 150 g Greek yogurt (0% fat)

Salad of couscous, beet mix, orange and mint.

Ingredients

Kitchen Stuff

1 food processor

Directions

Put the couscous with the salt in a large bowl.
Pour over it with boiling water. Stir through, leave for 10 minutes and stir with a fork.
In the meantime, cut the orange skin and the white skin of the oranges.
Use a sharp knife to cut out the segments between the membranes and place in a bowl.
Squeeze the oranges above the bowl.
Peel the beets.
Keep the 3 smallest of each color apart and grate the rest with the fine grater from the food processor.
Mix through the couscous.
Arrange the other beetroots in the food processor in slices as thin as possible.
Add the beet slices to the orange wedges and the orange juice.
Cut the fresh mint into thin strips.
Mix ⅔ of the fresh mint through the couscous with the horseradish and the oil.
Spoon the beet slices, orange wedges and juice through the couscous and season with pepper and salt.
Mix the horseradish and the fresh mint with the yogurt and serve separately at the couscous.