Beetroot couscous with poppy seeds and nigella




Here’s another tasty and colourful side dish that works well hot or cold, as an accompaniment to a main meat or fish course or as a vegan or vegetarian option on its own. 

It looks stunning on a buffet, too.

Today's recipe was devised on the hoof while cooking for a lunch delivery. The main starch element to accompany beef meatballs loaded with sweet onions, parsley and mozzarella, was giant couscous also known as ptitim, or Israeli couscous. It is in effect, pasta, so it takes flavour very well. 

Ingredients
Serves 4
400g giant/Israeli couscous, wholemeal if preferred
1 bunch raw beetroot 
1tbsp poppy seeds
1tbsp nigella (kalonji) seeds 
Olive oil to taste
Sea salt and black pepper
Juice of half a lemon

Method
To make the puree, peel the beetroot and cut into even-sized chunks. Toss them in a little olive oil with sea salt and black pepper, wrap securely in a foil parcel and roast in the oven at 180C for 60-90 minutes. They should be tender when poked. Tip them into a food processor or use a hand blender (wear an apron and watch walls and surfaces for scarlet splashes!), add a sploosh of extre-virgin olive oil and blitz to a fine puree. Check and adjust seasoning if necessary. 

Put a saucepan of water on to boil and cook the couscous. The trick is not to overcook it. Six minutes in salted, boiling water, then drain in a colander and refresh quickly with cold water to wash out any remaining glueyness and stop the cooking. To stop the grains getting claggy while cooling I spritz with olive oil and mix it through thoroughly.

When the couscous has cooled, stir through half the beetroot puree, and add the seeds. Add more puree until you’re happy with the colour, consistency and flavour, and season with a squeeze of lemon juice. Finish with a drizzle of extra-virgin olive oil.


Ring the changes
Instead of beetroot puree make a quick basil pesto or a tomato sauce with lots of garlic, rosemary and black olives

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