Couscous & Beetroot Salad



200 ml (¾ C) water

2.5 ml (½ t) salt

250 ml (1 C) instant couscous

15 – 30 ml (1 – 2 T) butter

1 carrot, finely sliced

500 ml (2 C) baby spinach

1 avocado, cubed

1 x 385 g bottle Rhodes Diced Beetroot

salt and freshly ground black pepper


30 ml (2 T) lemon juice

5 ml (1 t) Dijon Mustard

80 ml (⅓ C) olive oil

1 clove garlic, finely crushed

5 ml (1 t) sugar

Salt and freshly ground pepper


  1. Place the water, butter and salt into a medium saucepan and bring to a rapid boil.
  2. Remove the water from the heat and stir in the couscous.
  3. Cover the saucepan with a lid and leave to stand for 10 minutes or until the couscous has absorbed all the water.
  4. Fluff the couscous with a fork to break the couscous apart.
  5. Leave to cool.
  6. In a large salad bowl toss together the couscous, carrot, spinach and the avocado.
  7. Season the salad to taste.
  8. Add the Rhodes Beetroot and lightly toss again.
  9. Whisk all the dressing ingredients together until well blended.
  10. Season the dressing to taste with the salt and freshly ground black pepper.
  11. Pour a little dressing over the salad and serve the remainder on the side.

Recipe and image courtesy of