This recipe makes for a very filling base to a hearty salad. I usually make a big batch, along with other roasted veg and keep it in the fridge. When lunch time comes around I dish up a healthy serve with the roasted veg, salad, cheese, gherkins, a 7 minute egg, pesto and healthy dollop of yoghurt or cashew sauce. Rotating what I serve it with means I haven't grown tired of it yet - a welcome bit of freshness in the cooler weather. The pretty beets below are a heirloom variety that I roasted with the red beets so they can be served alongside.
(Adapted from the Gelina cookbook - everything from this book is great!)
2 medium red beetroots (extra for serving if desired)
Salt and freshly ground pepper
Preheat oven to 220 C. Put the beets and 1 1/2 cm of water in an oven proof pan. Cover tightly with aluminium foil and roast until beets can easily be pierced with a knife, about 30 to 40 minutes. Remove from oven and allow to cool. Slip the skins off and cut beets into quarters.
In a blender, process the beets with 1/4 cup of boiling water (add more of required). The consistency should be that of tomato sauce. Season with salt and pepper.
Place 1 cup of cous cous in a bowl. Add 1 cup of the blended beetroot, 1 cup of boiling water, a generous glug of extra virgin olive oil and stir until uniform. Cover and let rest for the amount of time indicated on packet; I allow mine to absorb for 10 minutes. Fluff with a fork and eat as desired. It will keep refrigerated for 2-3 days in an airtight container. I've been roasting cauliflower and leek or sweet potato with a good amount of EVOO, salt, pepper, crushed cumin, coriander and fennel seeds.
Note: the amount of beet purée and water required will depend on the type of cous cous you have. I use a variety that requires 1 1/2 cups of boiling water water to 1 cup of cous cous. I adapt it to 1 cup of puréed beets and 1 cup of boiling water, this ensures the cous cous absorbs enough liquid.