Name: Israeli Couscous Salad with Beet and Feta
Total time: PT2400.0S
Yield: 4
Ingredients: 3 Beet; 1 tablespoon Olive Oil; 2 cup Water; 1 1/2 cup Israeli Couscous; 1 Lemon; 1/4 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 1/2 cup Feta Cheese

With gorgeous magenta beet and cubes of feta, this Israeli Couscous Salad is the side dish so beautiful, it may as well just be the main course!

Low-Fat

Oven

Intermediate

Quick

Israeli Couscous Salad with Beet and Feta

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Beet

Olive Oil

tablespoon

Water

Israeli Couscous

Lemon

Salt

teaspoon

Ground Black Pepper

Feta Cheese

Preheat oven to 400 degrees F (200 degrees C).

Peel and dice {@1:}, then spread onto a parchment-lined rimmed baking sheet. Drizzle with {@0:}, tossing to evenly coat, then roasted for 30 minutes, or until fork-tender.

Peel and dice Beet (3 N/A), then spread onto a parchment-lined rimmed baking sheet. Drizzle with Olive Oil (1 tablespoon), tossing to evenly coat, then roasted for 30 minutes, or until fork-tender.

Peel and dice Beet (3), then spread onto a parchment-lined rimmed baking sheet. Drizzle with Olive Oil (1 Tbsp), tossing to evenly coat, then roasted for 30 minutes, or until fork-tender.

Meanwhile, bring {@1:} to a boil in a medium pot and add {@0:}. Cover and cook for about 10 minutes, or until couscous is “al dente” and water is absorbed.

Meanwhile, bring Water (2 cup) to a boil in a medium pot and add Israeli Couscous (1 1/2 cup). Cover and cook for about 10 minutes, or until couscous is “al dente” and water is absorbed.

Meanwhile, bring Water (2 cups) to a boil in a medium pot and add Israeli Couscous (1 1/2 cups). Cover and cook for about 10 minutes, or until couscous is “al dente” and water is absorbed.

When beets are hot out of the oven, mix them in with the cooked couscous, along with any beet juice in the pan, the juice from {@1:}, {@2:}, and {@0:}, stirring to mix the bright pink juices of the beets into the couscous.

When beets are hot out of the oven, mix them in with the cooked couscous, along with any beet juice in the pan, the juice from Lemon (1 N/A) [juiced], Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon), stirring to mix the bright pink juices of the beets into the couscous.

When beets are hot out of the oven, mix them in with the cooked couscous, along with any beet juice in the pan, the juice from Lemon (1), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp), stirring to mix the bright pink juices of the beets into the couscous.

Toss with {@0:} and serve warm or chilled.

Toss with Feta Cheese (1/2 cup) [Cubed] and serve warm or chilled.

Toss with Feta Cheese (1/2 cup) and serve warm or chilled.

Israeli Couscous Salad with Beet and Feta

5.0

40MINS

$2.23

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions