Roast Beetroot and Couscous Salad

So firstly I should begin with an apology (again) so not having updated in yonkers. Much has happened since the last post, including a fabulous trip to Peru where I was able to tick off a couple of items on the bucket list, namely the Inca Trail and a visit to the Amazon. More related to this blog however, has been the fact that all the stuff I was growing in my garden is now being harvested, meaning I can now cook with real, garden fresh produce! First cab off the ranks was the beetroot! We literally have beetroot coming out of our ears, and I wanted to make something exciting but not daunting with it! I have developed a certain affinity for couscous recently, so I thought who not put the two together, and this is the result...



Ingredients:

1 large beetroot, peeled and cut into largish cubes
1 cup couscous
1 cup water
1/2 tablespoon butter
1 medium onion, finely sliced
2 tablespoons olive oil
1 and 1/2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1/4 cup chopped fresh chives
salt and pepper to taste

1. Lightly toss the beetroot in some olive oil, salt and pepper and put in the oven to roast. Mine took about 15 mins in a moderate oven.

2. Bring the cup of water to the boil and pour it over the couscous. Add the butter to this, give it a super quick stir and cover the mixture for about 5 mins. At the end of the 5 mins, the water should be fully absorbed, and using a fork, fluff up the couscous.

3. Heat some olive oil in a frying pan and caramelize the onions over a low heat. This can take up to 10 mins. Be patient.

4. Take the onions off the heat, add the balsamic vinegar, lemon juice and beetroot and mix well.

5. Add the onion mixture to the couscous and mix well. Add the chives and salt to taste.