Vallarie's Greek Beetroot and Couscous Salad

My vriendin Vallarie het hierdie gemaak vir 'n funksie en dadelik het dit so in my kraal geval want hier is weer iets nuuts om te probeer.  Ek het hierdie nog 'n week na dit gemaak is geniet.

Vallarie's Greek Beetroot and Couscous Salad (also calles Pink Lady)
(serves 6)

Ingredients
1 x 400g jar grated or shredded beetroot
4 x 250ml (4 cups) cooked and cooled couscous
1 red or white onion, finely chopped
15ml (1 tbsp) finely chopped garlic
45 - 60ml (3 to 4 tbsp) olive oil
30ml (2 tbsp) lemon juice
salt and ground black pepper to taste
125ml (half cup) chopped spring onions or parsley
2 or 3 rounds of Feta cheese
10 walnuts, broken in half
extra olive oil and lemon halves to serve

Directions:
Empty the jar of beetroot into a colander or sieve and leave for a while until all the liquid has drained off.  Combine beetroot, cooked couscous, onion, garlic, olive oil, lemon juice and spring onions or parsley.  Season with salt and black pepper.  Spoon into a salad bowl or onto a platter.  Crumble the Feta cheese over just before serving.  Garnish with an ample grinding of black pepper and sprinkle the walnuts over.  Serve with extra olive oil and lemon halves to squeeze over the salad.

Tip:
You can use freshly cooked diced beetroot, instead of beetroot-in-a-jar.  For this recipe you can also use 2 x 100g sachets of the instant couscous, which cooks for only 1.5 minutes.