Recipes

INGREDIENTS:

• Olive oil cooking spray
• 3 medium beets, peeled, trimmed and diced
• 1 1/3 cups whole-wheat Israeli couscous
• 2 oranges, peeled and sectioned (about 2 cups)
• 1 tbsp orange zest   
• 2 tbsp chopped green onion, green part only
• 1 tsp extra-virgin olive oil
• 1 tbsp 100% orange juice
• 1 tsp apple cider vinegar
• Pinch each sea salt and ground black pepper
• 4 tsp chopped pine nuts, for garnish

INSTRUCTIONS:

1. Heat oven to 450°F. Spray 1 large roasting pan with cooking spray. Place beets in pan in a single layer. Cover with aluminum foil and cook in oven for 15 minutes. Then uncover and cook for another 10 minutes, until beets are tender when pierced with a fork; set aside to cool.
2. While beets are cooling, boil 2 cups water in a medium pot over high heat. Pour in couscous, lower heat to medium and cover. Cook for 12 minutes, then fluff with a fork.
3. In a large bowl, gently toss beets with oranges and zest, onion, oil, orange juice, vinegar, salt and pepper. To serve, place 3/4 cup couscous on each of 4 plates, top each with 3/4 cup beet mixture and sprinkle with 1 tsp nuts.