COUSCOUS WITH YOUNG BEETROOT LEAVES

Time of preparation: 20-40 min

Difficulty: easy


Serves 4


Ingredients:

  • 450 ml water

  • 250 g couscous

  • 2 handfuls young beetroot greens

  • 1 fresh fennel

  • 1 tsp oregano

  • small bunch of parsley or chives

  • salt and pepper



Place the couscous in a bigger bowl. Bring water to a boil, add salt and pour over couscous. Cover the pan with a lid and let it set for 15 minutes. Then remove the lid and let it cool. Meanwhile, blanch the young beetroot greens and finely chop them. Thinly slice the fennel and mince the herbs.

Add vegetables to the cooled couscous, season to taste, stir and serve. It goes very well with baked white beans shakshuka.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.



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