0 from 12 votes
Beetroot Couscous
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.
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
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.