Pink Tabbouleh With Cherries

• 2 tablespoons pine nuts
• 1 cup couscous
• 1 cup hot water
• salt q.s.
• 2 beets small cooked
• 1 cup cherry tomatoes
• 1/4 red onion chopped
• 1 cottage cheese small
• 6 tablespoons olive oil
• 1 lemon
• salt q.s.
• 2 tablespoons parsley
• 1 tablespoon coriander
• 1 tablespoon chives
• 1 tablespoon mint

1. In a frying pan, toast the pine nuts until fragrant (about 2 minutes). Let cool and reserve.
2. Prepare the couscous by adding an equal amount of hot water and then salt to taste, cover and let stand for 5 minutes, until the water is all absorbed. Separate with a fork. And put in a bowl.
3. Cut the beets into cubes and add to the couscous, sitrring well until it is colored pink.
4. Add the whole or cut tomatoes, onion and fresh cheese.
5. Prepare the vinaigrette, adding the olive oil, lemon juice, and salt to a bowl and stirring well until emulsified.
6. Season the salad with the vinaigrette and serve with pine nuts and fresh herbs to taste.

nuts, couscous, water, salt, beets, cherry tomatoes, red onion, olive oil, lemon, salt, parsley, coriander, chives, mint

Taken from www.yummly.com/recipe/Pink-Tabbouleh-with-Cherries-2057303 (may not work)