Zingy Beetroot, Feta Cheese, Cous Cous Salad

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Donal Skehan
Nutrition per serving    (USDA % daily values)
CAL
554
FAT
104%
CHOL
28%
SOD
48%

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Ingredients for 4 servings

4 large cooked beetroot, sliced in quarters

200 g of feta cheese

200 g of couscous

2 teaspoon of vegetable stock granules

100 g of pinenuts, toasted

3 tablespoons of extra virgin

olive oil

1 tablespoon of lemon juice

1 teaspoon of Dijon mustard

1 garlic clove, finely choped

Sea salt and ground black pepper to season

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