Playing with colors we had this impressive red velvet couscous with some contrasting fresh green herbs and walnuts.
Lemon, parsley and mint are the traditional condiments for couscous salads; in this recipe you will find the addition of za’atar. If you cannot find it you can mix the ingredients suggested below. In Middle Eastern shops you can find these ingredients, if not, it works without sumac too.
This gives a big bowls and serves 4-6 persons!
You need
o 1 cup uncooked couscous (fast cooking)
o 2 medium beets
o 1 tablespoon za’atar spice mix (you can also mix 2 teaspoons sesame seeds, 1/2 teaspoon thyme and 1/2 teaspoon sumac)
o 1/4 cup olive oil
o 1 lemon, juice of
o salt and pepper to taste
o 1/2 cup walnuts roughly chopped
o 2 tablespoons fresh parsley leaves chopped
o 2 tablespoons mint leaves chopped
Procedure
Peel and cook the beet roots in little water until tender but not mush. Don’t discard cooking water
Chop the beets into a small dice while they are still warm.
Measure 1 ½ cups cooking water (or add some water to this volume), boil it and pour over couscous, combine with diced roots. Cover and let soak. After 30 minutes it should be ready.
Toss couscous with za’atar, olive oil, lemon juice and season with salt and pepper. Let cool down to room temperature.
Spread on a tray and let cool down completely
Fold under herbs and walnuts. Toss well. Refrigerate for at least an hour until completely chilled.
Check the seasonings and serve garnished with a few more nuts and herbs and sprinkle with extra za’atar.
artandkitchen 