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
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.
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.