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