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Ingredients

1 cup (250ml) Massel chicken style liquid stock (see notes)
1 cup (200g) couscous
2 tablespoons olive oil
1 red onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 beetroot, peeled, cooked, cut into 2cm cubes
1/2 cup chopped flat-leaf parsley, plus extra whole leaves to garnish

Method

Step 1 Bring stock to the boil in a pan. Remove from heat, then slowly stir in couscous. Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork.
Step 2 Meanwhile, heat the oil in a frypan over medium-low heat. Cook onion for 10 minutes, stirring, until softened and just starting to caramelise. Stir in vinegar, juice, beets and parsley. Season, then stir through couscous. Transfer to a portable serving dish. Serve with extra parsley.

Beetroot couscous

How to make Beetroot couscous

Ingredients

Method