Rose colored couscous


I love foods that are visually interesting as well as delicious. I was trying to find more recipes using vegetables I’m not used to eating and I found this interesting looking recipe that uses beets and results in this vibrantly colored couscous. This makes for a pretty and tasty side dish.



  • 2 cups cooked pearl couscous
  • 2 medium beets
  • handful of parsley leaves, chopped
  • a handful of fresh dill fronds, chopped
  • a handful of  walnuts, roughly chopped
  • salt and fresh cracked black pepper
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 tsp marjoram
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt


  • 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 vegetable peeler, if necessary. 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 parsley, dill, and nuts.
  • Mix the remaining spices with the olive oil and lemon juice, and add to the salad.  Toss well.  Serve warm or chilled (flavors will blend together nicely if you refrigerate it for a while)

Recipe from The View From Great Island

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