Beets with Couscous, Mint, and Almond

Beets with Couscous, Mint, and Almond Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
You can use red or golden beets.


Serves 4 (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Fat 9.9 g
Satfat 1.2 g
Sodium 254 mg


1 pound halved peeled beets
1/3 cup plus 2 tablespoons water
1/3 cup couscous
2 tablespoons minced shallots
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds
3 tablespoons mint


1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

2. Bring water to a boil. Add couscous; cover. Remove from heat; let stand 5 minutes.

3. Combine shallots, olive oil, lemon juice, Dijon mustard, salt, and pepper. Add beets and couscous. Top with almonds and mint.

Ivy Manning,

Cooking Light

March 2013
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