Use up your beets and greens together with tasty couscous! Topped with garlic yogurt for a stellar side dish.
Couscous with Beets, Greens and Garlic Yogurt
- 1/2 cup couscous
- 1/2 cup vegetable broth
- 1 Tbsp extra virgin olive oil
- 1 bunch beet greens
- 1 Tbsp chopped fresh mint leaves dill or parsley leaves, or a combination
- 1 pound cooked and peeled beets cut into 1/2-inch cubes
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 3 tsp fresh lemon juice plus more to taste
- 1/2 cup Greek Yogurt
- 1 pound clove garlic chopped
- 1 1/2 Tbsp chopped walnuts
- Combine the couscous, broth & 1/2 tsp of the oil in a medium bowl. Cover and let sit for at least 45 minutes at room temperature, or refrigerate overnight. When ready to serve, fluff the couscous with a fork.
- Strip the greens from their stems; discard the stems or reserve for another use. Rinse and dry the leaves thoroughly, then thinly slice them, transferring them to a mixing bowl as you work.
- Pick up the greens by the fistful and squeeze/massage them, repeating until you work your way through the bowlful. Repeat until they turn darker green and silky, a few minutes. Toss them with 1 ½ tsp of the herbs, the remaining oil, 1/8 tsp of the salt, 1/8 tsp of the pepper and the lemon juice. Taste, and add more lemon juice if needed.
- Whisk together the yogurt, garlic and the remaining salt and 1/8 teaspoon of pepper in a medium bowl.
- Toss the beets with the remaining tablespoon of chopped herbs.
- Divide the couscous among individual bowls or plates. Top each portion with, in the following order, the greens, the beets, dollops of the yogurt mixture and a sprinkling of walnuts. Serve right away.
Recipe adapted from The Simple Art of Vegetarian Cooking.
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