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Beet and Grapefruit Cous Cous

Recipe by Our Cookbook Collection

1/2 cup cous cous

1/2 cup cherry tomatoes, halved

1 beet

1/2 teaspoon sea salt

2 teaspoons lime juice

1 tablespoon fresh mint, chopped

1 1/2 tablespoons dried cranberry, chopped

1/2 grapefruit

1 tablespoon minced shallot

1 teaspoon minced jalapeno

1 tablespoon minced ginger

2 teaspoons olive oil

1 1/2 teaspoons mixed greens

Blanch cous cous by pouring hot water over the cous cous; mix in a dash of olive oil and some salt and pepper. Stir well, then cover and leave it until cous cous absorbs all of the water.
Peel the skin off of the grapefruit; use knife to cut each segment into wedges; and then shred by cutting it into bite-size morsels.
To prepare the beetroot puree, boil or steamu un a beetroot until cooked; then peel and mash. Next, pass it through a fine sieve.
Combine the above ingredients, except for the salad, in a mixing bowl.
Divide the mixture between two plates. Arrange mixed micro greens on top as garnish, and add a dash of olive oil.