Whole-Wheat Couscous Salad

Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.

  • Servings: 6

Source: Martha Stewart Living, June 1997


  • 2 beets (3/4 pound), scrubbed
  • 1/2 cup finely chopped onion (3 ounces)
  • 3/4 teaspoon ground cumin
  • 1 1/2 cups whole-wheat couscous (4 1/4 cups cooked)
  • 1 1/2 cups boiling water
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive-cured olive oil (See Cook's Note)
  • 1 cucumber (8 ounces), chopped in 1/2-inch dice
  • 1/2 cup chopped mint
  • 1/2 cup chopped flat-leaf parsley
  • 1 bunch watercress (3 ounces), leaves only
  • 4 wedges Spiced Preserved Lemons, rinsed and thinly sliced
  • Olive-oil cooking spray


  1. Wrap beets in foil, and bake in a 450 degrees oven for 30 to 60 minutes, until tender when pierced with tip of a knife. Unwrap, let cool enough to handle, and peel. Cut the beets into 1/2-inch pieces, and set aside.

  2. Spray a nonstick skillet with cooking spray. Add onion and cumin, cover, and cook, stirring, over medium-low heat until translucent, 6 to 8 minutes. Add couscous, boiling water, salt, and pepper; stir. Turn off heat, cover, and let sit 15 minutes, until fluffy when mixed with a fork. Transfer to large bowl, add remaining ingredients, and toss.

Cook's Notes

Make the olive-cured olive oil by placing half a cup (2 and a half ounces) Moroccan or Kalamata olives in one cup of extra-virgin olive oil. Let steep for at least one day, and use as olive oil in salads, marinades, etc.


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