- Make Ahead: Prepare up to a day ahead; refrigerate and serve cold or reheat gently.
- Flavor Boost: Add feta cheese or orange zest for extra freshness.
- Serving Suggestions: Pairs beautifully with grilled chicken or roasted vegetables.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days.
PINK BEET COUSCOUS WITH PECANS
This pink beet couscous with pecans is a colorful, healthy side dish bursting with earthy beet flavor, nutty crunch, and a hint of sweetness. Perfect for festive dinners or vibrant everyday meals.
Ingredients
- 1 cup couscous
- 1 medium beet peeled and grated
- 1 ¼ cups vegetable broth or water
- 2 tablespoons olive oil
- ¼ cup chopped pecans toasted
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the Beet: In a small pan, sauté grated beet in 1 tablespoon olive oil for 3–4 minutes until slightly softened.
- Prepare the Couscous: Bring vegetable broth to a boil, then remove from heat. Stir in couscous and cooked beet. Cover and let sit for 5 minutes.
- Fluff and Mix: Fluff couscous with a fork. Add remaining olive oil, lemon juice, honey, toasted pecans, salt, and pepper. Mix well.
- Serve: Garnish with fresh parsley and serve warm or chilled.