For the Isreali couscous I followed the package instructions and seasoned the water with a stock cube (chicken, beef, veggie, what you prefer). When the couscous is cooked, I fluff it up with a fork. While the couscous is still hot, I add the olive oil, garlic powder, parsley and season it with salt & pepper to taste. Mix well and set this aside.

Then cut the cooked beets into cubes and marinate this in the olive oil, vinegar or lemon juice. Add the walnuts, feta cheese and season with salt & pepper to taste. Mix well and set this aside.

In the meantime we’ll make the Creamy Sauce by combining all the ingredients in a bowl. Check for seasoning!

Finally, we will assemble the salad! Pour the couscous on a big oval shaped plate. Make a hole in the middle and add the beet salad. Then garnish the side with some lettuce leaves and sprinkle some chopped walnuts, feta cheese and parsley.

NOTE: if you want to serve these with my Vegan “Steak” or need to heat up vegan burgers, then store the salad in the fridge. I like it best when it served cold but that depends on your taste. Either way enjoy it!

If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.