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
