Pink Couscous Summer Salad

This Pink Couscous Summer salad could be also called as my summer fling!We all know proteins are vital. That is exactly the reason why I choose to share with you this recipe that will leave you satisfied and energetic through your day. As our star ingredient – Couscous isĀ  super high in proteins and the second Avocado is the good fat you need to befriend as soon as possible as it works wonders to help you hold on to your youthful skin. Along with these two there are other vegetables, fruits & nuts used to make this salad recipe making it completely wholesome!

Total time : 15 mins

servesServes : 2


1/2 cup Couscous grains

1 Beetroot. Peeled and sliced

1 vegetable stock cube

1 & 1/3 Cup drinking water

4 tbsp olive oil

1 Red capsicum . Washed, deseeded and chopped

1 Onion . Peeled and chopped

3-4 garlic cloves . Peeled and crushed

1 tsp cayenne pepper

Salt and freshly ground pepper to taste

Juice of one lemon

Handful parsley . Chopped

1 pomegranate . Deseeded

1/4 cup pine nuts (you can substitute it with toasted almonds)

1 Avocado . Cut in half and sliced


In a pan, pour the water and add the beetroot and vegetable stock.Let it boil for 5 minutes.

In the meanwhile, heat the oil in another lidded pan and add the garlic, onions and capsicum along with salt and cayenne pepper. Cook till the vegetables are soft, which will take around the same time as the beetroot.

Once the vegetable mixture is ready, add the couscous to it evenly – pouring in circular motion from the edge of the pan working your way inwards. And immediately add the hot beetroot water to it through a strainer. Cover the pan with a lid and turn off the heat. Let it stay covered for 10-12 minutes, until the couscous is fluffy and the stock is completely absorbed.

In a mixing bowl add the lemon juice, pomegranate seeds, pine nuts ,chopped parsley and couscous mixture. Mix it together with a fork, making sure not to have any couscous lumps in there.

Place the salad in two deep dishes (preferably). Top it with avocado and beetroot and finish with freshly ground pepper and sea-salt.


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