I'm finishing up MoFo with a trio of posts of salad recipes. The first is a recipe I learned from my cousin Janet whose husband is Turkish. The raw beetroot in this salad gives it a jewel-like quality, the cooking apple and red wine vinegar make a nice sharp contrast to the sweetness of the beets and the bland taste of the couscous. Janet uses cooked beetroot in this recipe. I misread the recipe the first time I made it and used raw beets and it tasted so good I've used raw beetroot ever since.
Beetroot and Apple Couscous
1 medium red beetroot, peeled and grated
1 medium cooking apple, peeled and grated
50 g couscous
2 Tbsp red wine vinegar
2 Tbsp vegetable stock
2 Tbsp soya yoghurt
salt and pepper to taste
Cover couscous with boiling water and set aside for about 5 minutes. Stir in the grated beetroot and apple. Combine dressing ingredients whisk well and stir into the couscous mixture.