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 minut...