Pink Beet Couscous with Pecans

Pink Beet Couscous with Pecans is a vibrant and wholesome dish that combines fluffy couscous, earthy beets, and crunchy pecans for a stunning and flavorful meal. Perfect as a side dish or light main course, this recipe is as nutritious as it is visually striking.

Why You’ll Love This Recipe

  • Naturally colored by beets, creating a gorgeous pink hue.
  • Packed with wholesome ingredients and nutrients.
  • A perfect balance of earthy, nutty, and slightly tangy flavors.
  • Quick and easy to prepare, making it great for weeknight meals or gatherings.
  • Easily customizable with additional toppings or mix-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Couscous (regular or whole wheat)
  • Cooked beets (roasted or boiled)
  • Pecans (toasted)
  • Olive oil
  • Lemon juice
  • Garlic (minced)
  • Fresh parsley (chopped)
  • Salt and pepper

Directions

  1. Cook Couscous: Prepare the couscous according to package instructions. Fluff with a fork and set aside.
  2. Prepare Beets: Peel and dice the cooked beets. Transfer to a blender or food processor and blend with olive oil, lemon juice, garlic, salt, and pepper until smooth. Adjust seasonings to taste.
  3. Combine: In a large bowl, mix the beet puree with the cooked couscous until evenly coated.
  4. Add Pecans and Parsley: Fold in the toasted pecans and fresh parsley, reserving some for garnish.
  5. Serve: Transfer to a serving dish, garnish with additional parsley and pecans, and enjoy warm or at room temperature.

Servings and Timing

  • Servings: 4-6 servings
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

Variations

  • Cheesy Addition: Add crumbled feta or goat cheese for a creamy and tangy flavor.
  • Sweet Touch: Toss in dried cranberries or raisins for a hint of sweetness.
  • Whole Grains: Substitute couscous with quinoa, farro, or bulgur for added fiber and protein.
  • Nut Swap: Use walnuts, almonds, or pistachios instead of pecans.
  • Herbaceous Boost: Add fresh dill, mint, or cilantro for extra freshness.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Serve cold as a salad or reheat gently in the microwave or on the stovetop.

FAQs

Can I use instant couscous?

Yes, instant couscous works perfectly and saves time.

How do I cook the beets?

You can roast or boil the beets until tender, then peel and dice them. Pre-cooked vacuum-sealed beets are also a convenient option.

Can I make this dish vegan?

This recipe is naturally vegan, so no adjustments are necessary.

What can I use instead of pecans?

Walnuts, almonds, or sunflower seeds make great substitutes.

Can I prepare this dish ahead of time?

Yes, it’s a great make-ahead dish. The flavors meld beautifully as it sits.

How do I toast pecans?

Place pecans in a dry skillet over medium heat and cook, stirring frequently, until fragrant and slightly browned, about 3-5 minutes.

Is this dish served warm or cold?

It can be served warm, room temperature, or cold—it’s delicious either way.

Can I add protein to make it a main dish?

Yes, grilled chicken, shrimp, or chickpeas are excellent protein options.

How can I enhance the pink color?

Use an extra beet or a splash of beet juice for a more intense hue.

Can I use a different grain?

Absolutely! This recipe works well with quinoa, bulgur, or barley.

Conclusion

Pink Beet Couscous with Pecans is a delightful and eye-catching dish that’s as healthy as it is flavorful. Whether served as a side or a main, its earthy beets, crunchy pecans, and zesty dressing create a perfect harmony of taste and texture. Customize it with your favorite mix-ins, and enjoy a stunning, nutrient-packed dish that’s sure to impress!

Print

Pink Beet Couscous with Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pink Beet Couscous with Pecans is a vibrant, nutritious dish packed with earthy flavors and a delightful crunch. The natural color from beets gives this couscous a stunning hue, making it a perfect side dish or light main for any occasion.

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean-Inspired

Ingredients

Scale

For the Couscous:

  • 1 cup couscous
  • 1 cup vegetable broth or water
  • 1 medium beet, cooked and grated (or 1/2 cup beet puree)
  • 1 tbsp olive oil
  • 1/2 tsp salt

For the Toppings:

  • 1/3 cup pecans, toasted and roughly chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped (optional)
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Prepare the Couscous:

  1. In a medium saucepan, bring the vegetable broth (or water) to a boil.
  2. Stir in the couscous, olive oil, and salt. Cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

2. Add the Beet:

  1. Mix the grated or pureed beet into the couscous, stirring until the couscous is evenly coated and turns a vibrant pink.

3. Toast the Pecans:

  1. In a dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant.

4. Assemble the Dish:

  1. Transfer the beet couscous to a serving bowl.
  2. Drizzle with olive oil and lemon juice, then sprinkle with lemon zest, toasted pecans, and crumbled feta (if using).
  3. Garnish with fresh parsley and mint. Season with salt and pepper to taste.

5. Serve:

  • Serve warm or at room temperature as a side dish or light meal.

Notes

  • To cook beets, roast them in foil at 400°F (200°C) for 45-60 minutes, or boil until tender.
  • Substitute quinoa or farro for couscous if desired.
  • For a vegan option, omit the feta cheese or use a plant-based alternative.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star