5 Medium sized beetroots
1/2 small Red Onion, diced
2 cloves of Garlic, diced
2 cups Vegetable Stock
2 cups Israeli Couscous
100g Haloumi Cheese
5 Tbsp. Olive Oil
Salt and Pepper
2-3 fresh Mint leaves
Finely grated zest of one lemon
2 Tbsp. Lemon Juice
1. Tbsp. Olive Oil
½ Tbsp. Paprika
- Heat olive oil in a large pot on medium heat and add diced onion, garlic, salt and pepper. Peel and chop beetroot into small squares and add to pan. Cook on medium heat, stirring frequently until beetroot begins to soften.
- Add vegetable stock to the pan and bring to boil. Add couscous to boiling mixture, cover and cook for 20 minutes, stirring occasionally. Once couscous is cooked all the way through, remove from heat, strain any excess liquid and allow to cool.
- Heat a separate pan to medium and add 1 Tbsp. of olive oil. Cut haloumi into slices and cook for 2-3 minutes on each side until brown and crispy.
- Mix dressing ingredients together and stir gently through couscous. Serve and add haloumi.
Garnish with mint and serve.
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