Beets, Feta and Couscous

I wanted to create a really easy recipe that could be created around a packaged item. So I chose couscous, which was quickly made with some colorful vegetables and toppings. This dish can be a side entree or a main dish depending on what you like and how much you prepare.

Ingredients

2 servings of pearl or regular couscous

2 tsp of olive or neutral oil

1 beet (or two if you want more veggies)

2 tbsp of chopped pistachios

2 tbsp of breadcrumbs

salt for seasoning

1 red chile (if you don’t like spice, omit or only use 1/2)

1 tbsp of butter (can use oil if want to keep vegan)

1/4 of white onion sliced thin

1 garlic clove sliced thin

2 tbsp of fresh chopped parsley (topping)

crumbled feta cheese (topping)

lemon

Pre-heat the oven to 425F, on a small sheet pan place a washed beetroot wrapped in foil. Bake in oven for 45 minutes to an hour. Let cool before cutting.

Prepare the crunchy topping. In a skillet (or saucepan if you don’t want to use too many dishes), sauté butter, breadcrumbs, pistachios and chile until toasted. This takes about 2-3 minutes on medium heat. Make sure not to burn breadcrumbs. Put crunchy topping in another bowl to slightly cool.

In same sauce pan add olive oil, garlic and onion - cook on medium heat. When the garlic and onion have softened and slightly browned add in couscous and cook according to instructions on box.

Once beet has cooled, peel and chop beet into bite sized pieces. On a platter place couscous, cooked beets, breadcrumb topping, feta cheese and parsley. Serve with wedges of lemon for garnish and extra acidity that compliments the other flavors of the dish.