I used regular mustard instead of dijon, and threw in some balsamic and red wine vinegar and a dash of cumin. Let the flavors come together for atleast an hour. My beets had greens on them still and I read that they are super nutritious so they were added to the mix. I did forget about the almonds but they weren't missed much.
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)
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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. 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.
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