A delightful dish as is, for a main dish vegetarian meal, or as a side dish to a pork loin or other meat.
This dish comes together quickly thanks to roasting the vegetables and quick cooking couscous. I used yellow beets just because they are less messy on the hands and my cutting board. But purple beets would add much more color to the dish.
- 20 oz beets, peeled and cut into strips
- 2 carrots peeled and sliced
- 1 t. oil
- 4 oz kale, chopped with ribs removed
- 1 garlic clove, minced
- Fresh chives, chopped
- ¼ cup Kalamata olives, pitted and chopped
- 1 lemon, zested and juiced
- 1 tbsp red wine vinegar
- ½ tsp dried thyme leaves
- 1 cup Israeli couscous
- 2 tbsp olive oil*
- 1 1/2 c.water
- Put the water in a saucepan and bring to a boil. Add couscous and simmer for 5-10 minutes until water is absorbed. Set aside. Put the carrots and beets on a cooky sheet. Sprinkle with the t. of oil and bake at 400 degrees for 15 minutes. Add the garlic, olives, thyme, lemon zest, lemon juice and olives to a bowl and mix together. When the couscous is done mix into the bowl with this vinagretter. When the carrots and beets are done, mis in with the couscous. In a saucepan add a small amount of watr and steam the kale until it wilts. Add to the bowl.