Beetroot Couscous - WW mag Nov 2017 * Wednesday Night Supper Club Blog
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Beetroot Couscous – WW mag Nov 2017

Ingredients

  • 2 raw beetroots, coarsely chopped
  • 1 spring onion, thinly sliced
  • 1/3 cup mint, chopped
  • 2 tablespoons walnuts, toasted & chopped
  • 60 milliliters orange juice (1 orange)
  • 3 teaspoons balsamic vinegar
  • 1 teaspoon olive oil
  • 70 grams reduced fat feta cheese, crumbled

Instructions

  1. Process beetroot in food processor until finely chopped. Place in large bowl and add spring onion, mint, walnuts, juice, vinegar and oil. Season with salt and pepper. Sprinkle with feta.
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