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