Couscous Salad with Beetroot and Pistachios

Boil the

couscous

in some veggie broth. Don't overboil it, actually just cover it with water and let it sit with a lid to absorb the liquid. We want it nice and fluffy. When done, add some spices

a little fresh ginger, grated
paprika
pepper
garlic to taste

Grate a

(raw) beetroot
some zucchini

and mix with the dressing:

1 small shallot
lemon juice
a tiny bit of soy sauce and/or smoked salt
olive oil

Combine couscous and veggies.

Last, garnish with some

feta crumbs (these can easily be left out if you want it vegan) and pistachios.