Coins of salty chorizo, crispy beetroot, and steamed couscous are drizzled with a lemon crème, together with fresh greens. Prepare yourself for some jealous looks from colleagues when you whip out this wonderful and colourful salad for lunch, Chef!
Chorizo & Beetroot Bowl
Chorizo & Beetroot Bowl
with couscous & green leaves
Hands on Time: 10 - 10 minutes
Overall Time: 10 - 10 minutes
Ingredients:
- Couscous
- Creme Fraiche
- Green Leaves
- Julienne Beetroot
- Lemon Juice
- Sliced Pork Chorizo
From your kitchen:
- Salt & Pepper
- Water
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
ZESTY & CREAMY
In a bowl, combine the crème fraîche with the lemon juice (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SALAD
Roughly chop the chorizo and toss through the rehydrated couscous along with the julienne beetroot and rinsed leaves. Drizzle with the lemon crème and dig in!
Couscous - 75ml
Crème Fraîche - 40ml
Lemon Juice - 10ml
Sliced Pork Chorizo - 30g
Julienne Beetroot - 75g
Green Leaves - 10g
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
ZESTY & CREAMY
In a bowl, combine the crème fraîche with the lemon juice (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SALAD
Roughly chop the chorizo and toss through the rehydrated couscous along with the julienne beetroot and rinsed leaves. Drizzle with the lemon crème and dig in!
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
ZESTY & CREAMY
In a bowl, combine the crème fraîche with the lemon juice (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SALAD
Roughly chop the chorizo and toss through the rehydrated couscous along with the julienne beetroot and rinsed leaves. Drizzle with the lemon crème and dig in!
STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
ZESTY & CREAMY
In a bowl, combine the crème fraîche with the lemon juice (to taste). Season and loosen with water in 5ml increments until drizzling consistency. Set aside.
SENSATIONAL SALAD
Roughly chop the chorizo and toss through the rehydrated couscous along with the julienne beetroot and rinsed leaves. Drizzle with the lemon crème and dig in!