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

- Cook Couscous: Prepare the couscous according to package instructions. Fluff with a fork and set aside.
- 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.
- Combine: In a large bowl, mix the beet puree with the cooked couscous until evenly coated.
- Add Pecans and Parsley: Fold in the toasted pecans and fresh parsley, reserving some for garnish.
- 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!
PrintPink Beet Couscous with Pecans
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.
- 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
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:
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- 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:
- 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:
- In a dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant.
4. Assemble the Dish:
- Transfer the beet couscous to a serving bowl.
- Drizzle with olive oil and lemon juice, then sprinkle with lemon zest, toasted pecans, and crumbled feta (if using).
- 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.