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Pink Beet Couscous with Pecans

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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.

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.

Find it online: https://ukfinda.com/pink-beet-couscous-with-pecans/