No ratings yet
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 main dish.
juice and zest
salt and pepper
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.
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