Beet and feta couscous

 Cooking 10 minutes
 Preparation 5 minutes
 4 servings


1 package (397 g) Florette cubed red beets
500 ml (2 cups) of water
375 ml (1 ½ cup) of pearl couscous
15 ml (1 tbsp.) of lemon juice
Salt and pepper
125 ml (½ cup) of feta, cut into cubes



  1. In a pot, bring the water to a boil and add the couscous. Cover and cook over low heat for about 10 minutes, or until the couscous is “al dente” and the water is absorbed. Remove from fire.
  2. Add the beetroot cubes and beetroot juice to the couscous, lemon juice, salt and pepper.
  3. Stir to color the couscous well.
  4. Top with cubes of feta cheese and serve (hot or cold).

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