Beets with Couscous, Mint, and Almond

Photo: Brian Woodcock; Styling: Cindy Barr

You can use red or golden beets.

Yield: Serves 4 (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 9.9g
  • Saturated fat: 1.2g
  • Sodium: 254mg


  • 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. 1. Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.
  2. 2. Bring water to a boil. Add couscous; cover. Remove from heat; let stand 5 minutes.
  3. 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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