Description
A vibrant and nutritious dish featuring pink beet couscous and crunchy pecans.
Ingredients
Scale
- 1 cup couscous
- 1 medium beet, cooked and grated
- 1/2 cup pecans, chopped
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- In a saucepan, bring vegetable broth to a boil.
- Add couscous, grated beet, olive oil, salt, and pepper to the broth.
- Stir well, cover, and remove from heat.
- Let it sit for 5 minutes.
- Fluff couscous with a fork and mix in chopped pecans.
- Serve warm or at room temperature.
Notes
- Use fresh beets for the best flavor.
- Toast pecans for added crunch.
- Can be refrigerated and served cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pink beet couscous, pecans, vegetarian side dish