CousCous with beetroots, baby spinach and mushrooms

Ingredients:

• 200 g HELIOS Chickpeas & Red Lentils CousCous
• 240 ml water
• 3 large beetroots
• 50 g baby spinach
• 4 large mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp balsamic cream
• 3 tbsp walnut, chopped
• salt, pepper
• olive oil

 

Preparation:

Preheat oven to 180°C. Wash well and cut bell peppers in half, remove the seeds and the white part. Cover tray with baking sheet and place bell peppers. Drizzle with olive oil and roast about 10’ until tender. Trim the stalks from the beetroots and discard, then rinse well. Put in a pan of cold salted water. Cover and bring to the boil, then simmer for 20’ or until tender. Remove from fire, drain well, then slip the skins off the beetroots. Cut them in cubes. Wash well baby spinach. Saute in olive oil garlic cloves, add mushrooms, cook for 2-3’ and remove from fire. Prepare CousCous. Place CousCous in a large bowl, pour hot water over it, salt and pepper and stir. Cover bowl with plastic wrap and let rest for 5’. Add beetroots, mushrooms, walnuts, balsamic cream, salt and pepper. Drizzle with olive oil and mix with a fork. Serve with baby spinach.