Pearl couscous with roasted beet, artichoke, mozzarella and pancetta

Name: pearl couscous with roasted beet, artichoke, mozzarella and pancetta
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g boiled beetroot; 1 el fennel seed; 2 el mild olive oil; 80 g Beretta pancetta classica; 300 g pearl couscous; 280 g marinated artichoke in pot; 20 fresh curl parsley; 125 g buffalo mozzarella; 2 el balsamic vinegar

Couscous with beetroot and fennel seed from the oven with pancetta, artichoke, parsley, mozzarella and vinegar.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ºC.
Cut the beetroot into pieces and scoop with the fennel seed and the oil. Spread the beets over a baking sheet covered with parchment paper.
Remove part of the baking sheet and distribute the pancetta over it. Bake for about 15 minutes in the oven.
In the meantime, prepare the pearl couscous according to the instructions on the packaging. Drain the artichokes and finely chop the parsley.
Carefully cover the couscous with the parsley, artichoke and beetroot.
Tear the mozzarella into pieces and divide the pancetta into coarse pieces.
Sprinkle with the balsamic vinegar and season with salt and pepper.