How to make Couscous with Beetroot - Beetroot not only adds colour but also valuable nutrients.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Couscous (कूसकूस), Beetroot (चुकन्दर )

Cuisine : American

Course : Salads

Couscous with Beetroot Recipe Card

Couscous with Beetroot
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The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world.  They brought with them their local ingredients as well as cooking styles with them.  Yet amidst all these varieties Chinese and Italian cuisines dominate.  
During the 18th and 19th centuries, the Americans developed a number of new foods.  What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Couscous with Beetroot Recipe

  • Couscous 1 cup

  • Beetroot 2

  • Olive oil 2 tablespoons

  • Onions finely chopped 2 medium

  • Bay leaf 1

  • Green chilli 1

  • Apple juice 1 1/2 cup

  • Sea salt to taste

  • Crushed black peppercorns 1/2 teaspoon

  • Juice of ½ lemon

Method

Step 1

Put beetroots in the juicer and extract juice. Collect the juice in a jar. Heat olive oil in a deep non stick pan, add onions, bay leaf and saute. Halve the green chilli diagonally and add to the pan.

Step 2

Place couscous in a bowl, add 1 cup boiling water and mix and let it soak.When the onions soften, add apple juice and mix. Add salt, ½ tsp crushed black peppercorns and mix.

Step 3

Add ½ cup beetroot juice and mix. When it comes to a boil, switch off heat, add couscous and mix. Cover and let it soak well for 3-4 minutes and soften. Add lemon juice, mix and serve hot with grilled fish or chicken.