Roasted Beet and Walnut Couscous


Serves 1

Roast beets on an oiled pan at 425 degrees F for 15 minutes; flip with a spatula and allow to cook an addition 10-15 minutes.  (You’ll know when they’re done because they will shrivel a bit as shown in the photo above.)

Cook couscous in vegetable stock according to package direction.  When couscous and beets are fully cooked, place all ingredients into a large bowl and toss to make sure ingredients are evenly distributed throughout the dish.

Southwestern Pasta Salad w/ Cumin-Spiked Feta Dressing Serves 8-10


While the macaroni cooks (according to directions on the box), give all your veggies a chop. Once the macaroni is cooked, add veggies


Kelly Davis, Charlotte, NC Blogger, Foodie Fresh


  • 1/3 cup whole wheat couscous

  • 2/3 cup vegetable stock

  • 1/2 a large beet (~5 inches in diameter), cubed*

  • 1/3 cup fresh parsley, chopped

  • 1 oz. feta cheese

  • 2 Tbsp. walnuts, chopped

Ingredients for salad

  • 4 ears fresh corn, cooked, cooled & kernels removed
  • 2 cubanelle peppers, seeds removed & chopped small (or green peppers)
  • 1/2 onion, chopped small
  • About 20 cherry tomatoes, halved
  • 1 jalapeno, finely diced (remove seeds for less heat)
  • 2 cups uncooked macaroni, boiled according to directions
  • 1 can black beans, drained & rinsed
  • 1 tsp ground cumin
  • 1 tsp chile powder

Ingredients for dressing

  • 8 oz. feta
  • ½ cup fresh cilantro
  • 1 cup white balsamic vinegar
  • 1/3 cup olive oil