RECIPE: Beets and Israeli Couscous
Updated: Sep 17, 2018
Savvy Tip: Roast or steam your beets instead of boiling them. This way, less nutrients will be leached from the beets into water. Cooking beets with their skin on will also keep in nutrients and help maintain their color. Finally, reserve the beet greens - they’re edible and delicious!
2 tbsp grapeseed oil
1 tbsp butter, plus an additional
1 tbsp butter
1 small onion, finely chopped
1 ½ cups Israeli couscous (pearl couscous)
1 red beet, roasted, peeled, and cut into ¼-inch cubes
½ cup dry white wine, at room temperature
3 – 4 cups chicken stock, preferably a full-flavored homemade brown stock
1/3 cup freshly grated Parmigiano-Reggiano
Bring the chicken broth to a boil and reduce to a very low simmer. Cover and keep simmering until ready to use.
Heat the butter and oil over medium heat in a heavy stockpot. Add the onion and cook, stirring occasionally until the onion is soft and golden, about 5 minutes.
Add the couscous and cook for 2 – 3 minutes until lightly golden, stirring constantly. Add the beets, a pinch of salt and pepper, and mix well.
Increase the heat to medium-high. Add the wine and cook, stirring constantly, until the wine is absorbed, about 1 minute.
Add 1 cup of hot stock and cook, stirring constantly, until all of the stock is absorbed.
Continue to add hot stock ½ cup at a time, stirring constantly, and letting each addition be absorbed before adding the next. Cook until the couscous is al dente or has the desired softness you prefer.
Remove the pan from the heat. Stir in the Parmigiano-Reggiano and 1 tbsp butter (optional), and season to taste with salt and pepper. For a saucier risotto, add a few extra tablespoons of stock.