ROAST BEETROOT COUSCOUS WITH HERBS AND SEEDS

Ingredients

3 beetroot

200g couscous

30g pumpkin seeds

30g sunflower seeds

1 tbsp chilli jam

Zest of 1 orange

1 tbsp finely chopped fresh parley

1 tbsp finely chopped fresh chives

Salt and pepper

Method

Heat the oven to 200C/Gas mark 6. Scrub the beetroot and wrap in foil. Bake in the oven until tender and cool. Peel the beetroot and chop into tiny dice.

Dry fry the pumpkin and sunflower seeds until they turn golden. Cool.

Put the couscous in a large bowl and add just under twice its volume of water. Allow the couscous to soak up the water, forking it through from time to time.

Season well and add the orange zest, seeds and herbs. Stir in the chilli jam and the beetroot cubes. Serve at room temperature.

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