1 cup Beetroot Couscous Pasta from Ergon
1 cup finely chopped spring onions
½ cup chopped fresh parsley
½ cup chopped fresh mint
1 avocado, halved, pitted and diced
2 Tablespoons Beetroot relish from Idiston
1 tsp lemon juice
½ cup greek yoghurt
Walnut or Haselnut pieces
1. Cook the Couscous Pasta according to the instructions on the pack.
2. Add the spring onions, parsley, mint, avocado, Idiston Beetroot relish and salt in a bowl and mix with the pasta.
3. Stir the greek yoghurt and lemon juice together and mix with the couscous salad just before serving. Scatter on top some Haselnuts.