Beet and feta couscous
Cooking 10 minutes
Preparation 5 minutes
1 package (397 g) Champêtre diced red beets
500 ml (2 cups) of water
375 ml (1 ½ cup) of pearl couscous
15 ml (1 tbsp.) of lemon juice
Salt and pepper
125 ml (½ cup) of feta, cut into cubes
- In a pot, bring the water to a boil and add the couscous. Cover and cook over low heat for about 10 minutes, or until the couscous is “al dente” and the water is absorbed. Remove from fire.
- Add the beetroot cubes and beetroot juice to the couscous, lemon juice, salt and pepper.
- Stir to color the couscous well.
- Top with cubes of feta cheese and serve (hot or cold).