Pearl Couscous with Beets
Shredded beets with Pearl Couscous create an intense purple dish that can be served as a side dish, or a vegan lunch or dinner when adding some protein.
Ingredients
- 3/4 cup pearl couscous
- 3 red beets
- 1/2 shallot finely chopped
- 1 tablespoon olive oil
- 1/2 lemon juice and zest
- 1 teaspoon cumin
- salt and pepper
- thyme
Instructions
- Wash the beets and dry them. Cut them in half and place them cut-side down on a baking sheet. (NOTE 1)
- Heat the oven to 400 degrees F and place the baking sheet in the oven. Bake the beets for approx. 30 minutes, depending on the size of the beet roots.
- Allow the beets to cool down a little so you can hold them in your hand without burning. Peel the beets. When the beets are cooked/roasted long enough the skin should go off easily.
- Bring water and salt to a boil and add the pearl couscous. Cook according to the directions on the packaging. (NOTE 2)
- Grate the beets, using the coarse side of a box grater. (NOTE 3)
- Heat the olive oil in a skillet and cook the chopped shallot until translucent. Add the beets and warm up.
- Season the shallot-beets mixture with lemon juice, lemon zest, cumin, salt and pepper.
- When the couscous is cooked, drain it and add to the beet mixture. Mix until the couscous turn deep purple. Add thyme leaves from a few sprigs and taste.
- Add salt and pepper if needed. Plate and garnish with fresh thyme.
Notes
- You can also cook the beets in water. It takes about the same amount of time.
- Instead of water, use vegetable broth or chicken broth if you are not a vegan or vegetarian.
- Grate the beets in a food processor
Nutrition
Calories: 372kcalCarbohydrates: 65gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 105mgFiber: 8gSugar: 10g