Za'atar Roasted Beet Couscous Salad
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.
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