Beet stems & greens/leaves— of one bunch. (I’m only using stems and leaves for this, not the roots)
Olive oil — 2 tablespoons.
Granulated garlic — 1 teaspoon.
Whole wheat pearl couscous — 2 cups.
Salt & Pepper — to taste.
Instructions:
Rinse beet stems and greens well before chopping. Oftentimes there’s some hidden sand in them!
In a sauce pan, heat olive oil on medium heat and sauté chopped beet stems until rawness is gone. Add chopped beet greens and sauté for about 5 mins. Add granulated dried garlic, stir, turn off heat and set aside.
Boil water in a pot and cook whole wheat couscous in it until al-dente. Drain water and add the cooked pasta to cooked beet stems & greens. Give it a good stir and adjust salt and pepper. The couscous absorbs beet color and turns bright pink! Garnish with your favorite grated cheese while serving.
MarioRex on
Now this is something you don’t see every day, well done.
3 Comments
Ingredients:
Beet stems & greens/leaves— of one bunch. (I’m only using stems and leaves for this, not the roots)
Olive oil — 2 tablespoons.
Granulated garlic — 1 teaspoon.
Whole wheat pearl couscous — 2 cups.
Salt & Pepper — to taste.
Instructions:
Rinse beet stems and greens well before chopping. Oftentimes there’s some hidden sand in them!
In a sauce pan, heat olive oil on medium heat and sauté chopped beet stems until rawness is gone. Add chopped beet greens and sauté for about 5 mins. Add granulated dried garlic, stir, turn off heat and set aside.
Boil water in a pot and cook whole wheat couscous in it until al-dente. Drain water and add the cooked pasta to cooked beet stems & greens. Give it a good stir and adjust salt and pepper. The couscous absorbs beet color and turns bright pink! Garnish with your favorite grated cheese while serving.
Now this is something you don’t see every day, well done.
This is definitely different but looks great!