This ultra colorful recipe cooks up in 5 minutes and is made to please a crowd, even the tough to win kiddies. Though couscous appears to be a grain of its own, it is actually pasta in the shape one. Like almost all pastas, its mild flavor makes it a great canvas for many aromatic ingredients.
Though drawing its hue from crimson beets, using juice instead of the actual root yields a milder flavor for palates who are still growing to love its distinctive “beety” taste. The addition of golden raisins adds a touch of balanced sweetness, which is common in many traditional moroccan tagine dishes. Serve with a classic roast chicken, herbaceous kofta or alone as the star of the show.
Beet Cous Cous Pilaf
- 2 cups cous cous
- 1 tbsp olive oil
- 1 med onion (diced)
- 1 clove garlic (minced)
- 1 tsp ground cumin
- 1 cup beet juice
- 2 tsp organic chicken base ((optional))
- 1 cup water
- 1/2 cup golden raisins
- TT salt and pepper
- 1/2 cup scallions (sliced thin)
- 1/2 cup parsley (chopped)
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In bring water to a boil, add chicken base and stir to dissolve. Remove from heat and sit aside.
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Meanwhile, bring a large sauté pan to medium heat. Add oil and onion, garlic. Sauté until ingredients become aromatic, about 2 minutes. Add cumin, couscous and stir to incorporate while gently toasting. For 1 minute. add beet juice, and diluted chicken base. Stir to prevent lumps from forming, then add golden raisins and salt/pepper.
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Cover pan and reduce heat to low, allowing couscous to absorb liquid about 5 minutes. Remove lid and fluff with a fork. Turn off heat, and stir in scallions and parsley. Serve immediately.
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