Crimson Couscous

Name: Crimson Couscous
Ingredients: 1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet); 1/2 teaspoon coarse salt, plus more for seasoning; 1/2 tablespoon unsalted butter; 1/8 teaspoon ground coriander; 1/8 teaspoon ground cumin; 1/2 cup couscous; 1/4 cup dried apricots, cut into 1/4-inch dice; 2 tablespoons dried currants; 1 teaspoon finely grated orange zest; 2 tablespoons fresh orange juice; Freshly ground pepper

11 ingredients

11 steps

Ingredients

1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet)
1/2 teaspoon coarse salt, plus more for seasoning
1/2 tablespoon unsalted butter
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup couscous
1/4 cup dried apricots, cut into 1/4-inch dice
2 tablespoons dried currants
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Freshly ground pepper

Directions

1

Bring 3/4 cup water, the diced beet, and the salt to a boil in a medium saucepan.
2

Reduce heat; simmer the beet, covered, until tender, about 15 minutes.
3

Reserve 1/2 cup cooking liquid; drain the beet.
4

(If you have less than 1/2 cup liquid, add water to fill.)
5

Return the beet and liquid to the pan.
6

Add the butter, coriander, and cumin; bring to a boil.
7

Stir in the couscous; cover, and remove from heat.
8

Let stand until liquid is absorbed, about 5 minutes.
9

Fluff the couscous with a fork.
10

Stir in the apricots, currants, zest, and orange juice.
11

Season with salt and pepper.