Balsamic Beet Lemon Thyme and Chili Couscous Salad
Vibrant, flavorful, and packed with nutritious ingredients, this Balsamic Beet Lemon Thyme and Chili Couscous Salad is the perfect blend of bold tastes and wholesome textures. Roasted beets, tender couscous, and crunchy toasted pine nuts come together with refreshing cucumber, creamy crumbled feta, and a subtle kick of red chili. The salad is dressed with a tangy balsamic glaze and a zesty lemon-thyme chili dressing for a delicious balance of earthiness, sweetness, and heat. Perfect as a light lunch, a stunning side dish, or a flavorful vegetarian option, this salad can be served chilled or at room temperature. Easy to make ahead, it's ideal for meal prep, dinner parties, or your next picnic spread!
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Recipe Information
Ingredients
- 3 medium Beets
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Couscous
- 1.25 cups Vegetable stock
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Honey
- 1 small Red chili (finely chopped)
- 1 medium Cucumber (diced)
- 0.5 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Pine nuts (toasted)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets, trim off the ends, and wrap each one individually in aluminum foil. Place them on a baking sheet and roast for 35-40 minutes, or until tender when pierced with a fork.
While the beets are roasting, prepare the couscous. Bring the vegetable stock to a boil in a medium pot. Remove the pot from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff it with a fork and allow it to cool.
Once the beets are done, let them cool slightly, then peel and cut them into bite-sized wedges.
In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss the roasted beets in this balsamic dressing and set aside.
In another small bowl, combine the lemon juice, 1 tablespoon olive oil, fresh thyme leaves, honey, red chili, and a pinch of salt. Mix well to form the lemon-thyme chili dressing.
In a large bowl, combine the cooled couscous, diced cucumber, and the lemon-thyme chili dressing. Mix thoroughly.
Fold in the balsamic-dressed beets, crumbled feta cheese, chopped parsley, and toasted pine nuts.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the salad immediately, or refrigerate for up to 2 hours to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
