Couscous with Roasted Carrots & Beets, Charred Endive and Apple Vinaigrette


I did a market run today and got beautiful rainbow beets, carrots and endives which I used for this dish. I’ve been craving apple sauce lately so I incorporated it into the dressing. To me this is a hearty salad. And I love the taste of charred endives. I think all of the ingredients come together really well. The apple vinaigrette really goes well with the sweetness of the roasted veggies and the bitterness of the endive.

This recipe serves 2


For the couscous:

1 cup of couscous

1 cup of vegetable stock

For the roasted vegetables:

2 small rainbow carrots, sliced

3 small rainbow beets, sliced into wedges

Olive oil



For the endive:

4 endive, sliced in half lengthwise

2 tablespoons of olive oil

Splash of apple cider vinegar



For the dressing:

5 tablespoons of apple sauce

¼ cup of olive oil

¼ cup of apple cider vinegar

1 teaspoon of mustard

1 tablespoon of honey




1 pomegranate

60gr of Gouda cheese, sliced into small blocks

Garden cress for decoration


Line an oven tray with parchment paper. Place the beets and carrots in the tray. Drizzle with some olive oil. Add salt and pepper. Cover the tray with aluminum foil and roast for 45 minutes at 180C/350F.

To make the dressing, just place all of the ingredients in a jar, close it with a lid and shake it until it emulsifies.

Once the vegetables are roasted, start cooking the couscous. Place the couscous in a saucepan with a lid, add the vegetable stock and let it sit for 5 minutes. Once the 5 minutes have passed, fluff it with a fork.

To cook the endive, add 2 tablespoons of olive oil to pan over medium heat. Place the endive, cut side facing down. Cook for 5 minutes and then turn them. Add a splash of apple cider vinegar. Cook for an extra 2 minutes. Then add salt and pepper. Set aside.

Mix the couscous with the dressing, cheese, pomegranate seeds, roasted beets and carrots. Serve with the endives on the side. Add some garden cress as decoration.

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Citrus Bulgur Salad with Beets & Pistachios

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With the weather changing for the better, it is nice to eat cold dishes again. The day I made this for dinner, I made extra so I would have some left over for lunch. It didn’t last that long. Got the munchies at night and finished the whole thing. I’ve made it a few times already since then. I just love the combination of flavors and textures.  The crunchy pistachios, salty feta, sweet beets, the tartness of the grapefruits with the sweetness of the oranges; are just delicious together. If you buy the beets already cooked, like I did this time, this salad only takes 15 minutes to make.

This is a great lunch to take to work the next day, and it also works great with quinoa instead of bulgur.


This recipe serves 4.


For the salad:

1 ½ cups of bulgur

1 bunch of parsley, chopped

200gr of feta, chopped

3 cooked beets, peeled and sliced about the same size as the oranges

Seeds of 1 pomegranate

½ cup of pistachios, chopped

3 oranges

3 grapefruits

For the dressing:

1/3 cup of balsamic vinegar

1/3 cup of olive oil

1 teaspoon of Dijon mustard

1 ½ tablespoon of honey




Place the bulgur in a pot, add plenty of boiling water and cook for 10 minutes. Drain and set aside.

To save time I bought the beets already cooked. If you want to cook them yourself, just place them in the oven and roast them for about 1 hour or until tender at 180C/350F. Or just boil them until tender. Once they are cooked, peel them and slice them.

Peel the oranges and grapefruits using a sharp knife. Then slice them into sections.

To make the dressing, just mix all of the ingredients together. I always find it easier to just place everything in a jar and shake it.

Place the cooked bulgur in a large bowl; add the feta, parsley and dressing. Mix well.

Divide the seasoned bulgur into 4 plates. Arrange the oranges, grapefruit and beet slices on top. Sprinkle some pomegranate seeds and chopped pistachios. If you want, you can decorate the dish with some edible flowers. I used yellow pansies.