Wednesday, March 23, 2011

Beety Couscous Salad

I still had 2 roasted beets in the fridge from last weekend (I decided that cooking them would buy me some time) and didn't have a clue as to what to do with them. I went with easy and familiar. It was a brilliant choice.

Beety Couscous Salad
1/2 onion, thinly sliced
1 tbsp olive oil
1/4 tsp sugar
1/2 tsp balsamic vinegar
pinch salt
2 beets, roasted and diced
1 c israeli couscous
1 1/4 c low sodium chicken broth
1/2 tsp tarragon
1 tbsp olive oil
1/4 tsp salt
1/2 tsp garlic powder
1 tbsp olive oil
2 tbsp champagne vinegar
2 tbsp balsamic vinegar

Heat 1 tbsp olive oil over medium heat in a saute pan. Add onions and cook until translucent, stirring often. Reduce heat to medium low and cook for another 5-8 minutes, stirring occasionally. Add 1/2 tsp balsamic vinegar, salt and sugar. Reduce heat to low and cook for 5 minutes, stirring occasionally. Remove onions from pan and set aside.

Heat saute pan used to cook the onions over medium high heat. Deglaze pan with 2 tbsp chicken broth. Add 2 tbsp olive oil and couscous. Stir vigorously for 1 minute to toast the couscous and make sure each pearl is covered in the olive oil. Add tarragon, salt and garlic powder. Pour in remaining broth and bring to a boil. Reduce heat to low, cover and cook for 10 minutes.

Toss couscous with olive oil and vinegars; stir in onions and beets. Chill and serve.

March ingredients used: beets, onion

I don't know why I love this simple couscous salad so much. The beets were perfectly sweet and tender and they were great with the very subtle dressing! Plus, you can't beat the rich color :) Yum.


Jamie said...

it looks good but i think it could use another color. it is very red.

We Are Not Martha said...

Wow, this looks absolutely incredible! So pretty! My fiance doesn't like beets, but I'm determined to get him to enjoy them!! Or else I could just eat this whole bowl myself :)