CRIMSON COUSCOUS

Crimson Couscous image

Yield serves 2

Number Of Ingredients 11

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

Steps:

Bring 3/4 cup water, the diced beet, and the salt to a boil in a medium saucepan. Reduce heat; simmer the beet, covered, until tender, about 15 minutes. Reserve 1/2 cup cooking liquid; drain the beet. (If you have less than 1/2 cup liquid, add water to fill.)
Return the beet and liquid to the pan. Add the butter, coriander, and cumin; bring to a boil. Stir in the couscous; cover, and remove from heat. Let stand until liquid is absorbed, about 5 minutes.
Fluff the couscous with a fork. Stir in the apricots, currants, zest, and orange juice. Season with salt and pepper.