75 grams of Boursin® (1/2 package) (Dairy-free alternative now available)
100 grams of pearl couscous
150 grams of cooked beetroot
Liquid from the bag of beetroot
3 tablespoons of raspberry vinegar
5 tablespoons of olive oil
1 tablespoon of honey
1 piece of little red onion
A couple of sprigs of chives
10 small glasses
Cook the pearl couscous as showed on the package (approximately 10 minutes). Drain the beetroot, save the liquid from the package. Cut the beetroot into small cubes. Drain the pearl couscous when it’s done and mix this while it’s warm with the beetroot and the liquid. The salad is now ready to cool down outside the fridge.
Chop the red onion as finely as possible, and mix this with raspberry vinegar, olive oil and honey. Mix the dressing through the cold pearl couscous and flavor with salt and pepper.
Divide the salad among the glasses and crumble Boursin on top of it. Cut 10 twigs of chives as finely as possible and sprinkle this over the Boursin.
This recipe is served as an appetizer but can also be made as a starter of a salad for two persons. For this, mix 150 grams mixed lettuce through the couscous at the very last and serve on a plate.
Cook the pearl couscous as showed on the package (approximately 10 minutes). Drain the beetroot, save the liquid from the package. Cut the beetroot into small cubes. Drain the pearl couscous when it’s done and mix this while it’s warm with the beetroot and the liquid. The salad is now ready to cool down outside the fridge.
Chop the red union as finely as possible, and mix this with raspberry vinegar, olive oil and honey. Mix the dressing through the cold pearl couscous and flavor with salt and pepper.
Divide the salad among the glasses and crumble Boursin on top of it. Cut 10 twigs of chives as finely as possible and sprinkle this over the Boursin.
This recipe is served as an appetizer but can also be made as a starter of a salad for two persons. For this, mix 150 grams mixed lettuce through the couscous at the very last and serve on a plate.