Israeli Couscous to Still My BEETing Heart(Shared By Shannon Davis)
It was Valentine’s Day 2011 and the single ladies at work decided to host a themed potluck in which everyone had to bring a red or pink dish. Determined to avoid the standard pasta and marinara sauce, or pink lemonade, I ventured to the farmer’s market to discover the season’s finest treasure: beets.
And while most people don’t like beets, I knew my dish would convert those in opposition, for there’s nothing like a fresh roasted beet!
Keep in mind, this dish is a labor of love. It has a few steps, but it’s well worth it…
Yields 4-6 servings.
Ingredients:
• 5-6 small fresh beets
• 1/8 cup Extra Virgin Olive Oil
• 2 cups Vegetable Broth or Chicken Broth
• 1 Tbsp Extra Virgin Olive Oil
• 1 cup Israeli or Pearled Couscous
• ½ red onion, thinly sliced
• 1 Tbsp Extra Virgin Olive Oil
• ¼ cup Balsamic Vinegar
• 1 cup arugula, stems removed
• ½ mini log of herbed goat cheese, crumbled
Dressing Ingredients:
• ¼ cup Extra Virgin Olive Oil
• ¼ cup, plus 2 Tbsp Balsamic Vinegar
• 2 tsp Dijon mustard
• 1 ½ Tbsp finely chopped shallot
• 2 tsp chopped fresh dill (or 1 tsp dried dill)
• 2 Tbsp lemon juice
Directions:
1. Preheat oven to 400 degrees.
2. Rinse beets and scrub to remove any remaining dirt. Discard the tops, or save for a sauté
3. Line a baking sheet with aluminum foil, place the beets in the middle, drizzle 1/8 cup olive oil over them (enough to coat beets with light layer), and cover with another layer of aluminum foil. Fold the edges of the aluminum foil sheets together to seal in the beets and create a nice little beet love nest.
4. Cook beets for 50-60 min until soft and tender, and a fork is easily inserted.
5. While beets are cooking, prepare the couscous, carmelize the onions, and make the dressing.
6. In a 4 quart sauce pan, bring 2 cups broth and 1 Tbsp olive oil to boil. Add 1 cup couscous. Reduce heat to medium-low and cover. Simmer for 12-14 minutes until all liquid has been absorbed and couscous is light and fluffy.
7. Add crumbled goat cheese to couscous and mix while hot so the cheese melts and creates a creamy coating.
8. Heat a small frying pan on medium heat with 1 Tbsp olive oil to coat the bottom of the pan. Add onions and sauté for 2-3 minutes. Onions will become soft and whiter in color. Add ¼ cup balsamic vinegar and continue sautéing for another 2-3 minutes. Let all of the liquid reduce until it is a thick coating on the onions. Remove from pan and set aside.
9. Mix all of the dressing ingredients together in a small bowl or dressing cruet. Shake or stir vigorously to combine.
10. Once the beets are done, let cool for a few minutes, then peel away the rough outer layer of each beet, and then but beets into small cubes.
11. Add everything to large bowl – couscous, chopped beets, arugula, and onions.
12. Pour the dressing over the couscous, mix, and serve warm.
Some helpful notes:
While peeling and chopping the beets, you’ll quickly notice the deep magenta hue that tinges your hands. Have no fear -- it will wash away. Splash some lemon juice on your hands and rub together to help remove the color. Also, it should be noted that beet juice stains easily, so don’t wear white clothing while preparing this meal!
Israeli or Pearled Couscous can be found in the “Specialty” aisle at your local grocery store, or Trader Joe’s.
This dish is also delicious cold. The dressing and dish can all be made a day ahead of time and stored in the refrigerator.
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