Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Makes 4 to 6 servings

From the kitchen of Lindsay Landis,, Nashville, TN

"Any grain or mix of grains, such as quinoa or barley, will do. Peaches add a sweet finish."

How to Make It

Preheat oven to 400°. Peel beets and carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet. Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook couscous according to package directions; toss with 1 Tbsp. olive oil and balsamic vinegar, chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, diced peaches or mango, feta cheese, and fresh thyme sprigs.

Ratings & Reviews

shirneisen's Review

May 27, 2014

Saecca's Review

November 04, 2013
Thought the different flavors were great! I used quinoa instead, and mixed it with some thyme. Superb meal. I quartered my beets, roasted them, then took the skins off. I also wore plastic gloves whenever handling the beets (no pink hands!). A bit of advice for the next day, the beets will make you think you have a GI bleed-- you don't, but it will catch you off guard if you're not expecting it!

ClosetVeg's Review

August 22, 2013
Loved It! Made this using a couscous blend from Trader Joe's that included quinoa, mini chickpeas, and orzo and made with vegetarian stock; otherwise followed directions to a T. My husband and I actually ate this as a main course. I wouldn't hesitate to serve this as a vegetarian meal. Very healthy and fresh tasting.

Katrinka's Review

June 26, 2013
This was excellent. I roasted the beets whole and peeled and cut them up afterward. They don't loose the juices this way and are much, much sweeter. It would also work with less couscous. This will definitely be a repeat many times over at my house!