Roasted Beetroot And Couscous Salad

This week, in typical Melbourne fashion, we've gone from 34 degrees to 20 degrees in the space of a couple of days. Last week I wanted light and fresh meals with minimal cooking and minimal fuss. Frankly, who can be bothered cooking when it's hot?

The last two days, as the weather has cooled down, I've been craving heavier meals. For Meat free Monday, I couldn't go past making a hearty salad with a few of my favourite things. Beautiful fresh asparagus was a given and roasted beetroot is always a favourite. Combined with some corn couscous and a spiced yoghurt dressing, using the lovely MOO Dahi, it was certainly a winner.

I've never used corn couscous before, but picked up a packet from the local shops because they didn't have any of the regular sort available. It was a little heavier than couscous made from semolina, but had a lovely corny smell and taste. I'll certainly be using it again. You can just use regular couscous, or even the larger Israeli couscous balls. Either would still be delicious.

Roasted Beetroot And Couscous Salad

1 large beetroot

A drizzle of olive oil

1 bunch of asparagus, woody ends snapped off

1/2 cup MOO Dahi yoghurt

Juice of 1/2 a lemon

1/2 tsp ground cumin

1/2 tsp ground coriander

Salt and pepper to taste

1 1/2 cups couscous

A few handfuls of parsley and mint, coarsely chopped

Preheat the oven to 180 degrees.

Trim the beetroot and peel using a vegetable peeler. Cut into large chunks.

Toss with a drizzle of olive oil on a baking tray and roast for about 30 minutes or until tender when pierced with a skewer.

Remove from the oven and set aside.

Place asparagus spears in a heatproof container and pour over boiling water. 

Allow to sit for 3-5 minutes, depending on the thickness of the spears. Drain and set aside.

In a small bowl, combine the MOO Dahi yoghurt, lemon juice, cumin and coriander. Season to taste

Prepare the couscous according to packet instructions. 

In a large bowl, combine coucous, beetroot, asparagus and chopped herbs. Season to taste.

Tip onto a platter or serving bowl and drizzle with the yoghurt dressing.

Enjoy!