Roasted Beet Couscous with Herbs
Time & Yield
Time: 1 Hour 30 Minutes
Yield: 6 Servings
Ingredients
2 cups cooked Israeli couscous (or you can use regular couscous)
2 medium red beets (about 1.5 lb.)
1/4 cup + 1 tbsp olive oil, divided
handful of parsley leaves, chopped
handful of fresh dill fronds, chopped
handful of good walnuts roughly, chopped
1 Tbsp za'atar (see notes)
salt and pepper
juice of 1 lemon
Instructions
Preheat oven to 400°F
Cook the couscous according to the package, pour over olive oil (1 tbsp) so that it does not stick, and set aside
Combine beets (1.5 lbs) and olive oil (1 tbsp) in a bowl; toss to coat. Wrap beets tightly in aluminum foil and place in a baking dish. Bake until tender when pierced with a fork, about 45 - 60 minutes depending on their size. Unwrap beets. When cool enough to handle, peel beets, discarding the skin, then chop into small chunks
Toss the beets with the couscous, breaking up any lumps as you stir
Mix in the chopped parsley, dill, and walnuts
Mix the za’atar with the reaming olive oil (1/4 cup) and lemon juice (from 1 lemon), and add to the salad. Toss well.
Refrigerate for at least an hour to allow it to get completely chilled, and for the flavors to mingle.
Taste and adjust seasonings as desired, garnish with a few more nuts and herbs on top and serve
Notes
Za’atar is a middle-eastern seasoning, it can be found in the spice isle of most groceries stores, or you can make your own spice mix by following the instructions here.
Source: The View From Great Island