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.

Ratings & Reviews

melenchon's Review

amateurcook
March 09, 2013
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.

amateurcook's Review

melenchon
March 03, 2013
I didn't think it had enough flavor but my husband loved it. Really liked the couscous.