FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Israeli Couscous With Roasted Beets

2 faves

Comments

Add a comment

Ingredients

2 small-medium red beets

1 cup Israeli couscous

2 1/2 cups vegetable broth

2 cups water

1 1/2 tablespoons olive oil

1 cup chopped yellow onion

2 tablespoons unsalted butter

1 cup small-diced fennel bulb

1 carrot, cut into small dice (about 1/2 cup)

2 teaspoons minced garlic

1/2 teaspoon ground cumin

oregano: 1 tablespoon chopped fresh, or 1 teaspoon dried

1/2 to 3/4 cup chopped tomatoes

4 to 6 ounces baby spinach

1 tablespoon extra virgin olive oil

1/4 teaspoon freshly ground pepper, or to taste

3/4 teaspoon kosher salt, or to taste

1 lemon

1/4 to 1/2 cup grated parmesan or dry Jack

Chopped parsley for garnish

You might also like

Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Chicken And Israeli Couscous With Tomato And Lemon
Whole Living
Israeli Couscous With Green Beans, Feta And Pis...
Framed Cooks
Pearl Couscous With Olives And Roasted Tomatoes
smitten kitchen
Sweet-And-Sour Chicken With Israeli Couscous
Whole Living
Pearl Couscous Salad
Sunday Suppers
Eggplant Salad With Israeli Couscous And Basil
Martha Stewart
Israeli Couscous With Saffron, Toasted Pine Nut...
Fine Cooking
Zucchini Stuffed With Chickpeas And Israeli Cou...
Dana Treat
Cristina’s Grilled Citrus Chicken Mango Salsa A...
Cristina Ferrare