Beetroot Couscous

Name: Beetroot Couscous
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 45 min
Yield: 8 serving
Ingredients: 3 medium beets; 2 cups Israeli couscous; 1 tbsp melted butter; 2 tbsp extra virgin olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 lemon; 1 tsp salt; black pepper; ¼ cup pine nuts; ¼ cup sliced almonds; 1 tbsp olive oil; ½ cup microgreens

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Cooling time
30 mins
Total Time
2 hrs 45 mins
Servings
8
Calories
286 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean, Israeli

Beetroot Couscous

Stella Pitts

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A vibrant festival of pink brings not only a visual delight, but a sweet, earthy flavour like no other - learn just how simple this Israeli side dish is to create yourself at home.

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Ingredients

Servings

3 medium beets (beetroot)
2 cups Israeli couscous (cooked to packet instructions)
1 tbsp melted butter
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp ground coriander
1 lemon (juice of)
1 tsp salt
black pepper
¼ cup pine nuts https://amzn.to/3yDpMPo
¼ cup sliced almonds https://amzn.to/3ATqgCY
1 tbsp olive oil (for frying the nuts)
½ cup microgreens (or 2 tbsp fresh herbs - see above fo suggestions)

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Instructions

Preheat oven to 400ºF/200ºCStab each beetroot with a sharp knife, then wrap individually in foil. Place on a baking sheet or roasting tin and bake for 60-70 minutes until a knife runs smoothly through the flesh. Remove and cool for 10 minutes.
Meanwhile, using a little olive oil, fry the almonds and pine nuts for 1-2 minutes until they turn a golden brown. Drain on paper towels and set aside.
Once the beetroot are cooked, using kitchen gloves, slide off the skins and roots (they should all come away very easily) and discard. Cover and leave the beets to cool completely.
Cook the couscous to the packet instructions, drain and stir in the butter and oil to avoid sticking (switch out the butter for more olive oil if you're vegan).Using a coarse grater, grate the beetroot then add to the couscous along with the cumin, coriander, salt, pepper and lemon juice. Stir well, so that all the couscous takes on the vibrant pink from the beetroot.
Leave to cool to room temperature then arrange on a platter or in a large bowl. Scatter over the nuts then sprinkle over the micro greens or herbs just before serving.

Notes

Serving
Serving
Storage
Storage
I like to serve my beetroot couscous alongside other Med-style dishes, both vegetable, meat and fish.
Serve at room temperature for the best results.
Garnishes - I change the garnishes all the time. Herbs can vary from parsley, mint, dill, coriander/cilantro, basil, oregano and tarragon. Nuts vary from almonds to pine nuts or pistachios and I'll often crumble over a little salty feta cheese or a mild blue cheese.
Fridge - Keep refrigerated in an airtight container for 4-5 days. Bring up to room temperature for 30-60 mins before serving.
Freezer - Freeze in smaller containers or bags for 1-2 months. Defrost thoroughly in the fridge (about 12 hours) and then bring up to room temperature (covered) out of the fridge for 30-60 minutes before serving.

Nutrition Information

Show Details

Calories 286kcal (14%) Carbohydrates 39g (13%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 4mg (1%) Sodium 332mg (14%) Potassium 247mg (7%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 61IU (1%) Vitamin C 9mg (10%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 286 kcal

% Daily Value*

Calories	286kcal	14%
Carbohydrates	39g	13%
Protein	7g	14%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	4mg	1%
Sodium	332mg	14%
Potassium	247mg	5%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	61IU	1%
Vitamin C	9mg	10%
Calcium	33mg	3%
Iron	1mg	6%