Balsamic Beet Lemon Thyme And Chili Couscous Salad Recipe

Ingredients for Balsamic Beet Lemon Thyme And Chili Couscous Salad

• 1 lb beets
• Olive Oil
• Balsamic Vinegar
• Garlic Cloves
• 2 sprigs fresh thyme
• 1 cup couscous
• Vegetable Broth
• Salt And Pepper
• 1/4 cup toasted pine nuts
• 1 tbsp lemon juice
• Lemon Juice
• Fresh Thyme Leaves
• Red Chili Pepper

How to Make Balsamic Beet Lemon Thyme And Chili Couscous Salad

1. Preheat oven to 425°F (220°C). Peel 1 lb beets, cut into 1/2-inch cubes.
2. 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.
3. Cover the tin with foil and roast for 45 minutes, or until beets are tender.
4. Remove from oven and set aside to cool slightly.
5. 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.
6. Fluff the couscous with a fork.
7. 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.
8. 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.
9. Garnish with fresh thyme leaves before serving. Serve warm or cold. Pairs perfectly with poached chicken!