Beet Couscous Salad with Fresh Mint

I like to serve this salad immediately so that the couscous is not tinted red and all the vibrant colors are separate! It is still just as delicious if made ahead but the red color of the beets will take over more!!

Course Salad, Side Dish

Cuisine Israeli

Keyword beet couscous, beet couscous salad, beetroot and couscous salad, beetroot couscous, beetroot couscous salad, couscous and beetroot salad, couscous beet salad, couscous beetroot salad, couscous mint salad, mint couscous salad

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 280 kcal

Author Catherine Katz

Ingredients

Dressing:
Juice of 1 large orange about 1/2 cup
Juice of 1 small lemon about 1/4 cup
2 Tbsp white wine vinegar
1/2 cup extra virgin olive oil
1/2 tsp turmeric
1/4 tsp coarse salt
Salad ingredients:
1 cup whole wheat couscous dry
1 bunch fresh beets with greens 3 red & 3 golden
1/2 cup fresh mint rinsed and chopped

Instructions

Preparing the beets:
Cut the greens off the roots and rinse thoroughly. Chop leaves in half.
Place 1 Tbsp olive oil in a pan over high heat and sauté the rinsed greens for 4-5 minutes, until wilted; Set aside.
Wash and scrub the beet roots (with skin on) separately.
Place the unpeeled washed beet roots in a large saucepan and add water to cover and bring to a boil, reduce heat and simmer until tender, about 20 minutes.
Place pot under running cold water and drain.
Let the beets cool down so that you can handle them and peel their skin (it will come off very easily).
Cut into slices and set aside.
Preparing the couscous:
Place all the dressing ingredients in a small bowl and whisk to blend well.
Place the dry couscous in a large bowl, pour the dressing over it and stir well once; set it aside, uncovered and do not stir again for 10 minutes.
After the 10 minutes are up, place the sautéed greens and sliced beets on top of the couscous, sprinkle with the fresh mint and gently stir.
Serve immediately.