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KIWI magazine

Israeli Couscous and Beet Salad


  • 2 medium red beets
  • 1 medium yellow beet
  • 2 Tablespoons olive oil
  • 1 medium red onion, peeled and chopped
  • 3 cups Israeli couscous
  • 3 3/4 cups vegetable or chicken broth
  • Fresh spinach, rinsed and shredded
  • 1/2 cup vinaigrette
  • Salt and pepper


  1. Heat oven to 425°F. Wrap the beets with aluminum foil, set on a baking pan, and roast until soft, about an hour. Allow to cool. Unwrap the beets, remove the skin, and cut into small chunks.
  2. In a large saucepan, heat the olive oil. Add the red onion and sauté for 5 minutes. Add the couscous and cook, stirring frequently, for 5 to 7 minutes until golden brown.
  3. Add the broth and bring to a boil. Reduce heat and cover. Cook, occasionally stirring, until the liquid is absorbed. Uncover, stir in 1/4 cup of the vinaigrette, and allow to cool.
  4. In a large serving bowl, combine all ingredients. Serve at room temperature.
Serves 8
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