Pre-heat the oven to 200°C/Gas 6. Wrap the beetroot tightly in foil and bake in the oven for 90 minutes, until a sharp knife can be pushed through it easily. Remove from the oven; peel off the foil and leave to cool.
Toss the onions with the lemon juice and sugar and leave them in the fridge for 20 minutes. Meanwhile, put the couscous in a bowl and pour on enough cold water to barely cover, add the salt and pepper and mix well. After 5 minutes, when the couscous will have absorbed all the water, add 125ml of hot water and mix well to fluff it up.
Peel the beetroot – the skin can usually be rubbed off, but use a paring knife if it’s being too difficult. Cut into chunks and add to the couscous. Toss in the onions and lemon juice, the parsley, half the feta and the olive oil. Mix everything together and divide among 4 plates, then sprinkle the remaining feta on top.
(The Times Saturday magazine)
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