for 2 person

120 g	couscous
2 dl	beetroot juice
¼ tsp	salt
a little	pepper
30 g	garden cress
100 g	feta, cut into cubes
1 tbsp	white wine vinegar
1 tbsp	olive oil

How it's done

Place the couscous in a bowl. Bring beetroot juice and salt to the boil and pour over the couscous. Cover and leave to stand for approx. 5 mins. Fluff couscous with a fork, season, add cress and feta cheese. Combine the vinegar and oil, drizzle over the couscous.

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