Couscous salad

• 160g gf. couscous
• 80ml beetroot juice
• 80ml vegetable stock
• 2 handfuls of rocket
• 1 small red onion, finely chopped
• 4 radishes, finely sliced
• 1 small broccoli
• 1/2 tin of chickpeas
• 2 handfuls of blueberries

Lemon and mint dressing

• 4 tbsp olive oil
• 1 tbsp linseed oil
• 10g fresh mint, finely chopped
• 6-8 tbsp organic lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 tsp maple syrup (optional)
• 1/2 tsp lemon thyme
• Salt
• Pepper

1. Bring 80ml of vegetable stock to the boil in a small pan. Remove the pan from the heat and add 160g couscous, 80ml beetroot juice and 1 tbsp olive oil. Stir everything well once, then leave to soak for 5 minutes until the cooking liquid has been absorbed.
2. Bring a pan of water to the boil. Wash the broccoli. Briefly blanch the small broccoli florets in the boiling water. They should still have a nice bite. Drain in a sieve and rinse with cold water (this will preserve the green color). Set aside.
3. Wash the rocket and pat dry. Peel and finely chop the onion. Wash and finely slice the radishes. Rinse the chickpeas under cold running water, drain and pat dry. Wash the blueberries and pat dry. Wash the mint, pat dry and chop finely.
4. For the lemon and mint dressing, mix all the ingredients together in a small bowl and season well with salt and pepper.
5. Add the rocket, onion, chickpeas and 3/4 of the lemon and mint dressing to the couscous and mix well. Season again with salt and pepper if necessary. Divide the couscous between two deep plates. Spread the broccoli florets, radish slices and blueberries over the couscous, drizzle with a little more dressing and enjoy immediately😊