How to make Couscous with Beetroot -
Beetroot not only adds colour but also valuable nutrients.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Couscous (कूसकूस), Beetroot (चुकन्दर )
Cuisine : American
Course : Salads
For more recipes related to Couscous with Beetroot checkout Couscous Feta Salad, Couscous Salad with Goat Cheese, Couscous and Mixed Vegetable Salad with Orange Vin, Couscous Tabbouleh - Cook Smart . You can also find more Salads recipes like Mango Quinoa Salad Asian Chicken Glass Noodle Salad Tabbouleh Verde Kale and Mint Taboulleh
Couscous with Beetroot Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Couscous with Beetroot Recipe
Couscous 1 cup
Beetroot 2
Olive oil 2 tablespoons
Onions finely chopped 2 medium
Bay leaf 1
Green chilli 1
Apple juice 1 1/2 cup
Sea salt to taste
Crushed black peppercorns 1/2 teaspoon
Juice of ½ lemon
Method
Step 1
Put beetroots in the juicer and extract juice. Collect the juice in a jar. Heat olive oil in a deep non stick pan, add onions, bay leaf and saute. Halve the green chilli diagonally and add to the pan.
Step 2
Place couscous in a bowl, add 1 cup boiling water and mix and let it soak.When the onions soften, add apple juice and mix. Add salt, ½ tsp crushed black peppercorns and mix.
Step 3
Add ½ cup beetroot juice and mix. When it comes to a boil, switch off heat, add couscous and mix. Cover and let it soak well for 3-4 minutes and soften. Add lemon juice, mix and serve hot with grilled fish or chicken.
Nutrition Info
Calories : 850 Kcal
Carbohydrates : 127.8 gm
Protein : 13.7 gm
Fat : 31.3 gm
Other : 7
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
