Israeli Couscous With Roasted Beets

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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

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