Why You’ll Love This Recipe
This recipe is as delicious as it is colorful. The natural pink hue from the beets makes it eye-catching, while the pecans add a delightful texture contrast. It’s incredibly versatile—you can serve it warm, at room temperature, or even chilled as a salad. With just a few wholesome ingredients and minimal prep, this dish is a perfect example of simple, nutritious, and impressive cooking.
Ingredients
1 cup couscous
1 medium beet, cooked and grated
½ cup pecans, chopped
2 cups vegetable broth
1 tablespoon olive oil
Salt to taste
Pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat the broth: In a saucepan, bring vegetable broth to a boil.
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Combine ingredients: Add couscous, grated beet, olive oil, salt, and pepper to the boiling broth. Stir well.
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Let it rest: Cover the saucepan and remove from heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid.
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Fluff and mix: Fluff the couscous with a fork and fold in the chopped pecans.
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Serve: Serve warm, at room temperature, or chilled as a salad.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
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Add fruit: Mix in diced apples or dried cranberries for a sweet twist.
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Add herbs: Fresh parsley, mint, or cilantro can elevate the flavor.
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Make it spicy: A pinch of chili flakes or smoked paprika adds a subtle kick.
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Vegan dressing: Drizzle with tahini or a lemon-olive oil dressing.
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Grains swap: Try quinoa or bulgur instead of couscous for variation.
storage/reheating
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Store in an airtight container in the refrigerator for up to 3 days.
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Reheat gently on the stove or microwave, adding a splash of water or broth to maintain moisture.
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Serve cold as a salad for a refreshing meal.
FAQs
Can I use raw beets instead of cooked?
Yes, but you’ll need to roast or boil them first for tenderness and flavor.
Can I use roasted pecans?
Absolutely! Roasted pecans will add extra depth and crunch.
Is this recipe gluten-free?
Traditional couscous contains gluten. Substitute with gluten-free couscous, quinoa, or millet to make it gluten-free.
Can I make this ahead of time?
Yes, it stores well in the fridge and can be served cold or reheated.
Can I add other vegetables?
Yes, roasted carrots, zucchini, or bell peppers complement the flavors beautifully.
Can I use canned or pre-cooked beets?
Yes, pre-cooked beets are convenient, just ensure they’re grated or finely chopped.
How do I keep the couscous from clumping?
Fluff with a fork and add a drizzle of olive oil to prevent sticking.
Can I make this nut-free?
Yes, omit the pecans or replace them with pumpkin seeds or sunflower seeds.
Can I serve this as a main dish?
Yes, add chickpeas, lentils, or tofu for extra protein.
What pairs well with this couscous?
Grilled vegetables, roasted chicken, or a simple green salad complement it perfectly.
Conclusion
Pink Beet Couscous with Pecans is a stunning, nutritious, and versatile dish that’s quick to prepare. Whether served warm, chilled, or at room temperature, it brings color, flavor, and crunch to any meal. Perfect for weeknight dinners, potlucks, or meal prep, it’s a simple yet impressive recipe to keep in your repertoire.
Pink Beet Couscous with Pecans
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish/Lunch
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Pink Beet Couscous with Pecans is a vibrant and nutritious dish that combines the earthy sweetness of beets with fluffy couscous and the satisfying crunch of pecans. Quick to prepare and visually stunning, it makes a perfect side dish, lunch, or light dinner.
Ingredients
1 cup couscous
1 medium beet, cooked and grated
½ cup pecans, chopped
2 cups vegetable broth
1 tablespoon olive oil
Salt to taste
Pepper to taste
Instructions
- In a saucepan, bring vegetable broth to a boil.
- Add couscous, grated beet, olive oil, salt, and pepper to the boiling broth. Stir well.
- Cover the saucepan and remove from heat. Let it sit for 5 minutes to allow couscous to absorb the liquid.
- Fluff the couscous with a fork and fold in the chopped pecans.
- Serve warm, at room temperature, or chilled as a salad.
Notes
Add diced apples or dried cranberries for a sweet twist.
Add fresh herbs like parsley, mint, or cilantro to enhance flavor.
Add a pinch of chili flakes or smoked paprika for subtle heat.
Drizzle with tahini or lemon-olive oil dressing for extra flavor.
Swap couscous with quinoa or bulgur for variation.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on stove or microwave with a splash of water or broth to maintain moisture.
Serve cold as a salad for a refreshing meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
