Couscous with Beets, Parsley and Olives( Grains – Couscous )

Daily Random Recipe

INGREDIENTS:

• 200 g / 7 oz beets
• 400 g / 14 oz couscous
• Juice from one lemon
• 1 dl / 100 ml / 3.4 fl oz olive oil (can be omitted – just use a bit more water then)
• 1 bundle of parsley
• A handful of black olives – or more if desired
• Salt

METHOD:
Shred the beet roughly, or chop it finely, boil it in 1 L / 1 quart of water and pour
it over the couscous. Season to taste with lemon-juice, salt and olive oil.
Leave off heat for 30 minutes. Then add olives and the chopped parsley and blend it
into the dish.

Serve immediately. Can also be eaten cold the next day.