Sunday, October 23, 2011

Pink Salad

You will need:

1 zucchini
1 carrot
1 large tomato
1 cup large grain couscous
1 hard boiled egg
1 can beets or 3 fresh beets
2 tbs nutritional yeast
2 tbs dill
1 tbs basil
1/4 cup vinegar
1 tbs salt (2 tbs salt if using fresh beets)
pepper taste
beet juice (from the can or from stewing fresh beets)

Cook couscous (boil or pour boiling water and let sit) set aside to cool. Drain beet juice from can or use juice from stewing fresh beets (if stewing fresh beets, add 1 tbs salt) and set aside. Add vinegar to beet juice. Add cooled couscous to the beet juice/vinegar mixture. Let sit about 20 minutes. Chop carrot, tomato, zucchini, beets, and egg. After the couscous takes on a nice, deep, pink color, strain and add to chopped veggies. Add nutritional yeast, salt, dill, and basil. Mix. VOILA!

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