Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)
User Reviews
4.2
45 reviews
Good
-
Prep Time
15 mins
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Course
Salad
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Cuisine
Mediterranean
Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)
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A gorgeous hued couscous salad made with fresh beets!
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Ingredients
- 2 cups cooked Israeli couscous you can use regular couscous
- 2 medium beets roasted (see instructions in the note below)
- Handful of parsley leaves chopped
- a handful of fresh dill fronds chopped
- a handful of good walnuts roughly chopped
- salt and fresh cracked black pepper
- 1 Tbsp za'atar see recipe above
- 1/4 cup olive oil
- Juice of 1 lemon
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Instructions
- Chop the beets into a small dice while they are still warm. Toss with the couscous, breaking up any lumps with a fork.
- Toss with the herbs and nuts.
- Mix the za’atar with the olive oil and lemon juice, and add to the salad. Toss well. Refrigerate for at least an hour or two to allow it to get completely chilled, and for the flavors to mingle. Check the seasonings and serve garnished with a few more nuts and herbs.
Notes
- To roast the beets, wash them and put them on a dry baking sheet. Roast in a 400F oven until a sharp knife pierces them easily. This might take an hour and a half, or so. When they are cool enough to handle, slip their skins off. Use a serrated vegetable peeler, if necessary.
Genuine Reviews
User Reviews
Overall Rating
4.2
45 reviews
Good
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