Beet and Pearl Couscous Salad (vegan)
From the kitchen of Cynthia Orlandella
We love this salad as it is a showy display. Great for potlucks! You may choose whole wheat pearl couscous for a healthier version. There is a spinach- and paprika-flavored couscous that is tasty as well. The couscous takes on the beet color for a pink and burgundy salad with a sprinkling of mint, greens, and toasted pistachio nuts. If you are not vegan, you can add crumbled feta cheese to the recipe. Enjoy!
Ingredients
- 1 cup toasted Israeli pearl couscous (or toast it yourself before cooking)
Note: Any couscous will work in this recipe. Choose your favorite; just make sure you do not overcook it. - 1 bunch of fresh beets with greens – several large handfuls
Note: If you do not have beet greens, substitute any green: kale, collards, Swiss chard. - 1/2 cup fresh mint, chopped
- Toasted pistachio nuts, chopped and added at the last minute to keep their crunch
Dressing
- Juice of 1 large orange
- Juice of 1 lemon
- 2 Tablespoons apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt (or less to taste)
Directions
- Cook couscous according to directions on the container, slightly al dente if you like.
- Prepare the beet greens: cut the greens off, rinse well, and chop into bite-sized pieces.
Note: If you do not have beet greens, rinse and chop any greens you have on hand – mixed is okay. - Place 1 Tablespoon olive oil in pan over medium-high heat, and sauté greens until wilted. Salt lightly if you choose. Set aside.
- Wash and scrub beets (with skin on).
- Cut beets into quarters and place the unpeeled beets in a large saucepan; cover with water.
- Bring to a boil, reduce heat, and simmer until tender, 20-40 minutes depending on the size.
- Place pot under running cold water, then drain.
- When beets are cool to the touch, peel their skin (should slide right off).
- Cut beets into 1/2-inch squares and set them aside.
Finishing Touches
- Place all dressing ingredients in a small bowl and whisk to blend.
- Combine beets, greens, couscous, and dressing in a serving bowl; toss.
- Sprinkle with chopped mint and stir gently.
- Top with crunchy pistachios.
- Serve immediately.