New This Month

Crimson Couscous


Couscous will soak up the color and flavor of whatever liquid you cook it in; water infused with a red beet will impart a deep blush.

  • Servings: 2

Source: Martha Stewart Living, February 2004


  • 1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet)
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 1/2 tablespoon unsalted butter
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/2 cup couscous
  • 1/4 cup dried apricots, cut into 1/4-inch dice
  • 2 tablespoons dried currants
  • 1 teaspoon finely grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • Freshly ground pepper


  1. Bring 3/4 cup water, diced beet, and salt to a boil in a medium saucepan. Reduce heat; simmer beet, covered, until tender, about 15 minutes.

  2. Reserve 1/2 cup cooking liquid; drain beet. (If you have less than 1/2 cup liquid, add water to fill.) Return beet and liquid to pan. Add butter, coriander, and cumin; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.

  3. Fluff couscous with a fork. Stir in apricots, currants, zest, and orange juice. Season with salt and pepper.

Cook's Notes

To make this recipe in advance, dice the beet and prepare as directed in step one. Refrigerate it in the liquid, covered, up to one day.

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