Description
Pink beet couscous with pecans brings Mediterranean charm to your plate, blending earthy beets and nutty pecans. Colorful, nutritious, and simple to prepare, this dish offers a delightful culinary journey you’ll savor with each delicious bite.
Ingredients
Scale
Vegetables and Main Ingredients:
- 1 cup couscous
- 1 medium beet, cooked and grated (or ½ cup beet puree)
Liquid and Seasoning Ingredients:
- 1 cup vegetable broth or water
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) lemon juice
- Zest of 1 lemon
- ½ teaspoon (2.5 ml) salt
- Salt and pepper to taste
Garnish and Optional Ingredients:
- ⅓ cup (45 g) pecans, toasted and roughly chopped
- ¼ cup (30 g) crumbled feta cheese (optional)
- 2 tablespoons (8 g) fresh parsley, chopped
- 1 tablespoon (2 g) fresh mint, chopped (optional)
Instructions
- Initiate couscous preparation by boiling vegetable broth in a medium saucepan until rolling bubbles emerge.
- Remove broth from heat, incorporate couscous, drizzle olive oil, and season with salt. Cover the pan and allow grains to absorb liquid for precisely 5 minutes.
- Gently fluff couscous with a fork, creating light and separated kernels.
- Incorporate grated beets into the couscous, mixing thoroughly until a vibrant pink color permeates the entire grain mixture.
- Transform pecans into a nutty delicacy by carefully toasting them in a dry skillet over medium temperature, stirring consistently until an aromatic fragrance develops.
- Transfer the rosy-hued couscous into an elegant serving vessel, creating an inviting presentation.
- Enhance the dish’s flavor profile by delicately drizzling additional olive oil and fresh lemon juice across the surface.
- Sprinkle lemon zest generously, scatter toasted pecans, and crumble feta cheese over the couscous.
- Garnish with freshly chopped parsley and mint leaves, adding a vibrant green contrast to the pink base.
- Season with salt and freshly ground black pepper to elevate the overall taste experience.
- Serve the couscous at a comfortable room temperature or slightly warm, perfect as a sophisticated side dish or light Mediterranean-inspired meal.
Notes
- Choose fresh, firm beets for the most vibrant color and sweetest flavor, ensuring your couscous looks stunning and tastes incredible.
- Toast pecans carefully to enhance their nutty flavor without burning, watching them closely and stirring frequently during the 2-3 minute process.
- Experiment with different herb combinations like dill or chives to customize the dish’s flavor profile and add unexpected brightness.
- Make this recipe gluten-free by substituting quinoa or cauliflower rice for couscous, maintaining the beautiful pink color and nutritional value.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg