Photo: Brian Woodcock; Styling: Cindy Barr
Yield
Serves 4 (serving size: 2/3 cup)

You can use red or golden beets.

How to Make It

Step 1

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

Step 2

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

Step 3

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

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