Ingredients
330g couscous, cooked
4 tablespoons olive oil, divided
2 small yellow beets, peeled and quartered
2 small purple beets, peeled and quartered
90g canned chickpeas, drained and rinsed
4 tablespoons fresh lemon juice
20g arugula
2 watermelon radishes, thinly sliced
60g cucumber, thinly sliced
Salt and pepper to taste
FAGE Total 0%, 2%, 5%
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Steps
- Cook couscous per package directions. Set aside.
- Preheat oven to 180 degrees Celsius.
- Line a sheet tray with foil and add beets, 2 tablespoons of olive oil, salt, and pepper.
- Bake for 25-30 minutes or until beets are tender
- In a small bowl, add chickpeas, lemon juice, and 2 tablespoons of olive oil. Let it marinate until ready to assemble.
- Place 165g of couscous in each bowl and add beets, garbanzo beans, arugula, radish, and cucumber. Add remaining lemon-olive oil juice from garbanzo beans to each bowl
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Top with yoghurt and cracked pepper. Serve immediately.
Top with yoghurt and cracked pepper. Serve immediately.
