Beetroot and Cucumber Couscous Salad
For the past few years, we have had really poor harvests of vegetable crops, but this year is turning out to be one of the best year, on our allotment site. Apart from the sudden frost we had around May with many plot holders losing their tree fruit blossom; the soft fruit, vegetables, herbs and flowers are all doing splendidly well.
Harvests are so good, that we are all taking harvests home every other day. All the hard work that was put into the plots in Spring, we now literally, get to take the fruits of our labour home.
I have been harvesting so many Beetroots, Cucumbers and Beans; I am running out of ideas what to do with them, before I start freezing some of my produce for the winter months. But this is one dish that can be made with a lot of vegetables, and any combination of vegetables works with couscous; on its own, or as an accompaniment to grilled Meats, Fish or Halloumi.
Perfect for those hot summer evenings.
Take equal amount of couscous to hot stock (vegetable or meat based), I have used a measuring jug amount (500ml) of Couscous and added it to the same amount of hot vegetable stock with 2 tablespoons of sunflower oil and a teaspoon of salt added prior to adding Couscous to the Pan. Give a good stir and cover the pan with Kitchen Film, allowing the couscous to swell.
Meanwhile prepare the vegetables: dice previously cooked beetroot, and cucumber, grate a couple of large carrots, roughly chopped banana peppers (an allotment neighbour gave me some of his). I had also picked some french beans which I cut into small bite size pieces and steam them for no more than 5 minutes.
Next, finely chop own grown herbs; Garlic Chives, Chives, Bunching Onions, Basil, Tarragon, Lemon Balm, Parsley, Mint and Sage leaves.
Finally bring everything together; the Couscous, vegetables, herbs with 4 tablespoons of Rapeseed Oil and juice of a lemon. Adding Black Olives is optional.
*Making this an hour before serving will help infuse the flavours into the Couscous.