ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beets with Couscous, Mint, and Almond

Photo: Brian Woodcock; Styling: Cindy Barr
Yield Serves 4 (serving size: 2/3 cup)
You can use red or golden beets.

Ingredients

  • 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

Nutrition Information

  • calories 201
  • fat 9.9 g
  • satfat 1.2 g
  • sodium 254 mg

How to Make It

  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.