Cooking Light MARCH 2013
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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