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.