Carefully add the beetroot and oil into the bag (max. 1.5 kg) and season with the dry Knorr mixture. Close bag at the end with blue tie supplied. Very gently massage the Knorr mixture into the ingredients on a stable surface. Ensure dry mixture is spread evenly. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
Bake on the lowest shelf in the oven at 180°C for 55 minutes or until the beetroot is tender. Ensure grill is off at ALL times. Keep enough room for bag to expand (bag must not touch the sides of the oven).
Cut the bag open and allow the beetroot to cool completely then slice.
Heat the Stork Margarine in a large saucepan over medium heat. Add the onion, baby marrow, red pepper and red chilli. Add the ginger and turmeric. Cook for 3-4 minutes, until vegetables softened and start to colour. Add the cherry tomatoes and cook for further 1 minute. Leave to cool for 10 minutes. Add the olive oil, lime juice and zest and mix gently.
In a large bowl mix together the couscous and the sorghum, fluff with a fork. Add the cooked vegetables and chopped coriander and fold in gently. Add the sliced beetroot just before serving and fold in. Sprinkle with sesame seeds and enjoy!
TIP: Swap the Sorghum for any grain you prefer and for extra vegetables try adding some small florets of freshly cooked broccoli in with the couscous right at the end.