A nice summer salad, the combination of flavors, textures and colors in this dish will make it one of your favorites. Use different colored beets and change up the vegetables according to what you have on hand.

Preparing the beets:
2-3 Medium            Beets, washed & dried
1 Tbs                     Olive oil
1 Tbs                     Teeny Tiny Spice Co. Za'atar

Preheat oven to 400degrees.
Place beets in a foil pouch, drizzle with olive oil and sprinkle with Za'atar.
Seal pouch and roast in oven for 50 minutes.
Remove from oven and allow to cool.
Finely dice the beets after removing and discarding the outer skin (or just leave skin as is).

Preparing the couscous:
1 Tbs             Olive oil
1 C                Israeli couscous
2 Tbs             Teeny Tiny Spice Co. Za'atar
1 1/4 C           Water

Heat oil in a saucepan over medium heat.
Add the couscous and Za'atar and allow them to toast in the pan for 5 minutes, stirring occasionally.
Add the water, bring to a boil, cover and reduce heat to a simmer for 10 minutes.
Remove pan from heat and let it stand, covered, for 5 minutes.
Turn couscous out into a bowl and fluff with a fork.
Allow to cool before assembling the salad.

Putting it all together:
2 ribs            Celery, finely chopped
1/2 C            Cucumber, peeled, seeded and chopped
1/4 C            Red onion, finely chopped
Juice of         1/2 lemon
1 Tbs            Olive oil
Salt to taste

Toss together the beets, couscous, celery, cucumber, onion, lemon juice and olive oil.
Season with additional salt if desired.

Za'atar Roasted Beet Couscous Salad

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Za'atar Roasted Beet Couscous Salad

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