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Pink couscous salad

Who wouldn’t like a portion of pink couscous to light up the day? This easy recipe of couscous salad will bring some fun to your meals. If you are missing the rainbow today, you can find most of its colors in this recipe.

Season: all

Preparation time: 5 minutes

Overall cooking time: 20 minutes

Ingredients for 3-4 People

  • 200 g Couscous

  • 1 Beetroot

  • 1 1/2 Tbsp salt

  • 1 Red Bell pepper

  • 100g Canned Corn

  • 7 Cucumber Pickles

  • 20 g Parsley

  • 25 g Dill

  • 3 Tbsp Olive Oil

  • 1 Lemon


  1. Peel the beetroot and dice it into small pieces as you wish.

  2. Boil 2 litres of water. You might add a little bit more if your couscous absorbs all of it.

  3. Tip the couscous and beetroot into a large bowl and pour 2l of boiled water over. Cover it with a tea towel and leave it for 10-15 minutes. If the amount of water is not enough, feel free to add more!

  4. Meanwhile, chop the parsley and dill. Dice the pickles and red bell pepper (you can use other colors of bell pepper too!).

  5. Drain the canned corn and add all the ingredients to the cooled couscous.

  6. Season with 1 ½ salt, 3 tbsp. olive oil and the juice of a lemon, mix and enjoy!

Nutritional Values per portion (for 4 portions):

223 kcal | 5 g protein | 22 g of carbs of which 8 g is sugar | 11 g fat | 4 g fiber

CO2 Emission per portion: 187 g

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