Beets with Couscous, Mint and Almond

Since we had beets again I thought that I would include this recipe.  This is a  part of the week’s collection from our member Michelle Kelts, CSA member and Chapter Host.

1 pound halved peeled beets
1/3 cup plus 2 tablespoons water
1/3 cup couscous
2 tablespoons minced shallots
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup sliced almonds
3 tablespoons mint

Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

Bring water to a boil. Add couscous; cover. Remove from heat; let stand 5 minutes.

Combine shallots, olive oil, lemon juice, Dijon mustard, salt, and pepper.

Add beets and couscous. Top with almonds and mint.

From: Cooking Light, March 2013

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