Pink Beet Couscous with Pecans

This Pink Beet Couscous with Pecans is a visually stunning and flavorful dish that’s perfect as a side or light main course. The earthy sweetness of beets, the nuttiness of pecans, and the soft texture of couscous come together beautifully to create a vibrant and wholesome dish.


Why You’ll Love This Recipe

  • Vibrant and Eye-Catching: Its gorgeous pink hue makes it a standout on any table.
  • Quick and Easy: Ready in just 30 minutes, it’s ideal for busy days or last-minute gatherings.
  • Nutrient-Packed: Beets provide antioxidants, while pecans offer healthy fats and a satisfying crunch.
  • Versatile: Serve it warm or cold, as a side dish, or even as a light vegetarian main.
  • Customizable: Easily adaptable with your favorite mix-ins like feta cheese, herbs, or dried fruit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Couscous
  • Beets (cooked and grated)
  • Pecans (toasted)
  • Olive oil
  • Lemon juice
  • Garlic (minced)
  • Salt and pepper
  • Fresh parsley (optional, for garnish)

Directions

  1. Prepare the Couscous: Cook the couscous according to the package instructions. Once done, fluff it with a fork and set aside.
  2. Grate the Beets: If using fresh beets, cook them until tender, then peel and grate. Alternatively, use pre-cooked beets for convenience.
  3. Toast the Pecans: Heat a dry skillet over medium heat and toast the pecans until aromatic, about 2–3 minutes. Be careful not to burn them.
  4. Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  5. Combine Ingredients: In a large mixing bowl, combine the couscous, grated beets, and toasted pecans. Drizzle with the dressing and toss to combine.
  6. Garnish and Serve: Sprinkle with fresh parsley, if desired, and serve warm or chilled.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Add Cheese: Crumbled feta or goat cheese pairs wonderfully with the flavors.
  • Incorporate Protein: Add chickpeas, grilled chicken, or shrimp for a heartier meal.
  • Experiment with Herbs: Use mint, dill, or cilantro instead of parsley for a different flavor profile.
  • Swap Nuts: Try walnuts, almonds, or pistachios if you don’t have pecans.
  • Sweet Touch: Add a handful of dried cranberries or raisins for a subtle sweetness.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: While this dish is best served fresh, you can reheat it gently in the microwave or enjoy it cold straight from the fridge.
  • Pro Tip: If reheating, add a splash of olive oil or lemon juice to refresh the flavors.
Pink Beet Couscous with Pecans

FAQs

1. Can I use pearl couscous instead of regular couscous?

Yes, pearl couscous works well and adds a slightly chewier texture to the dish.

2. Do I need to peel the beets before grating them?

Yes, if using fresh beets, peeling them after cooking will remove the tough outer skin.

3. Can I use canned beets?

Absolutely! Canned beets are a convenient option, just be sure to drain them well.

4. How can I make this gluten-free?

Swap couscous for quinoa or rice to make this dish gluten-free.

5. Can I prepare this dish in advance?

Yes, it stores well and tastes even better as the flavors meld. Prepare it up to a day ahead.

6. What other nuts can I use?

Walnuts, almonds, or hazelnuts are great substitutes for pecans.

7. Can I freeze this dish?

It’s not recommended, as couscous and beets can lose their texture when frozen and thawed.

8. What can I serve with this dish?

It pairs well with grilled meats, roasted vegetables, or a fresh green salad.

9. Can I add spices to this recipe?

Yes, a pinch of cumin or smoked paprika can enhance the flavors.

10. Is this dish vegan?

Yes, it’s naturally vegan and plant-based.


Conclusion

Pink Beet Couscous with Pecans is a deliciously colorful and versatile dish that’s sure to impress. Whether you’re serving it at a dinner party, packing it for lunch, or enjoying it as a light meal, this recipe delivers on flavor and nutrition. Try it today and watch it become a favorite in your kitchen!

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Pink Beet Couscous with Pecans

Pink Beet Couscous with Pecans

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish Vegetarian
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This vibrant pink beet couscous is a feast for the eyes and the taste buds! Made with earthy roasted beets, fluffy couscous, and crunchy pecans, this dish is perfect as a side or a light main course. A touch of citrus and fresh herbs brings the flavors together beautifully. Quick, easy, and packed with nutrients!

 


Ingredients

Units Scale

For the Couscous:

1 cup couscous

1 cup vegetable broth (or water)

1 medium roasted beet (peeled and finely grated)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Topping:

1/3 cup pecans (lightly toasted and chopped)

2 tablespoons fresh parsley (chopped)

1/2 teaspoon lemon zest

1 tablespoon lemon juice

Optional: 1/4 cup crumbled feta or goat cheese (for extra creaminess)


Instructions

Prepare the Couscous:

 

Bring the vegetable broth to a boil in a medium saucepan. Add the olive oil and salt.

Remove from heat and stir in the couscous. Cover and let sit for 5 minutes until the liquid is absorbed.

Fluff the couscous with a fork, then mix in the grated roasted beet. Stir well to coat the couscous and turn it bright pink. Set aside.

Toast the Pecans:

 

Heat a dry skillet over medium heat. Add the pecans and toast for 2–3 minutes, stirring frequently, until fragrant. Remove from heat and chop roughly.

Assemble the Dish:

 

Transfer the beet couscous to a serving bowl. Sprinkle with toasted pecans, fresh parsley, lemon zest, and juice. Add crumbled feta or goat cheese, if desired.

Serve:

 

Serve warm or at room temperature as a colorful side dish or a light meal.

 


Notes

To roast a beet, wrap it in foil and bake at 400°F (200°C) for 40–50 minutes, or until tender. Let it cool, then peel.

Feel free to add other toppings like pomegranate seeds, sunflower seeds, or a drizzle of balsamic glaze.

For a nut-free option, substitute pecans with pumpkin seeds or omit entirely.


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 210
  • Sugar: 3g
  • Sodium: 240mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

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