Crimson Couscous

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.