Creative & Innovative Specialty Foods 

Beet Couscous Salad

Yum! I'm making this.

Serve this beet and couscous salad as a side to beef or lamb. Mix it up with a drizzle of Balsamic syrup, tzatziki or stick with a squeeze of lemon and virgin olive oil.


Prep Time: 10min
Cook Time: 5min
Skill Level:
Serves 2-4
for the salad
1jar Wozz! Indian Spiced Beet Relish
3 tbsp Wozz! Spiced Beet Finishing Vinegar
or red wine vinegar
225g / 8 oz whole wheat couscous
300ml / 9 fl. oz vegetable stock or water (boiling hot)
¼cup toasted walnuts
¼cup dried fig chopped
Salad greens
For the dressing:
Finely grated zest of 1 lemon
5tbsp olive oil
2 lemons (juice of)
2-3 tsp fresh thyme leaves


  1. Whisk together the dressing ingredients and set aside.
  2. Bring stock to a boil, add couscous cover with a tight lid, simmer 1 minute before removing from the heat (allow to stand for 5 minutes)
  3. After 5 minutes make sure to fluff the grains up with a fork while still warm.
  4. Stir the Wozz! Indian Spiced Beet Relish and Wozz! Spiced Beet Vinegar (or red wine vinegar) into the warm couscous and allow color to develop.
  5. Fold in toasted walnuts and chopped fig and move beet couscous to a serving platter. 
  6. Mix the dressing and salad greens together and place high on couscous to garnish.
(serve couscous warm or allow to cool completely are both fine)



Couscous is incredibly versatile and fast in preparation, absorbing any flavors you add to it. For something different, follow cooking instructions on the box and fold through these ingredients.


Wozz! North African Chermoula Dressing & Marinade for the most traditional Moroccan dish. Finish with torn fresh mint and cilantro!
Wozz! Moroccan Style Tomato & Onion Relish gives a richer sweeter style of dish, great hot or cold!
Wozz! Kiwi Lime Salsa Verde add fresh spring onion, cilantro, chili and a good squeeze of lime juice!

★Chop any combination of dried fruit and nuts with loads of lemon juice and fresh chopped parsley is always a winning salad/side!
Using fresh beets: Preheat the oven to 220°C/ 425 F/ gas 7. Top and tail the beets, with skin still on rub the beets with the oil, wrap in aluminum foil and roast for 45 minutes. Check with a bamboo skewer, if it slides in and pulls out easily they are done. Remove the the skin while the beetroot is still quit warm by applying pressure. (think how you apply pressure to a wet bar of soap to make it pop out of you grip) Cut peeled beet into 1/2 inch (1.5 cm) cubes, combine with vinegar, garlic and thyme. Mix well, season, set aside to cool.


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