Ingredients for Balsamic Beet Lemon Thyme And Chili Couscous Salad
- 1 lb beets
- 4 tbsp olive oil
- 4 tbsp balsamic vinegar
- 2 cloves minced garlic
- 2 sprigs fresh thyme
- 1 cup couscous
- 1 1/4 cup hot vegetable broth
- salt and pepper, to taste
- 1/4 cup toasted pine nuts
- lemon, as needed (for 1 tbsp juice)
- 1 tbsp lemon juice
- fresh thyme leaves, for garnish
- 1/2 tsp chili flakes
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How to Make Balsamic Beet Lemon Thyme And Chili Couscous Salad
- Preheat oven to 425°F (220°C). Peel 1 lb beets, cut into 1/2-inch cubes.
- In a roasting tin, toss beets with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 cloves minced garlic, and 2 sprigs fresh thyme. Season generously with salt and pepper.
- Cover the tin with foil and roast for 45 minutes, or until beets are tender.
- Remove from oven and set aside to cool slightly.
- While beets roast, prepare couscous: In a large bowl, combine 1 cup couscous and 1 1/4 cup hot vegetable broth. Cover and let stand for 5 minutes.
- Fluff the couscous with a fork.
- Prepare dressing: Whisk together 3 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp chili flakes, salt, and pepper to taste.
- Stir the cooled roasted beets (including any roasting juices), 1/4 cup toasted pine nuts, and the dressing into the couscous. Let stand for 15 minutes to allow flavors to meld.
- Garnish with fresh thyme leaves before serving. Serve warm or cold. Pairs perfectly with poached chicken!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
6g
Carbs
12g
