Prep 10 mins
Cook 35 mins
There will be no falling asleep at dinner with this on your plate! Something different from Miraval Resort & Spa chef Cary Neff.
- 1⁄8 teaspoon extra virgin olive oil
- 1⁄8 cup red onion, diced
- 1⁄2 cup couscous, grande
- 1⁄4 cup unsweetened apple juice
- 3⁄4 cup beet juice (or any other vibrantly-colored vegetable juice easily found at your grocery store if you don't have)
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon sea salt
- 1 dash white pepper
- Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
- Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.
5 stars for making use of something I usually throw away, the leftover juice in my cans of beetroot. I made this for lunch but used the microwvave so it was even easier to make, thanks Jen for a recipe I will surely make use of everytime I have leftover beet juice.
WOW! This is really good. A touch of sweet and some earthy flavor from the beet juice. ( I used fresh beet juice from my new juicer). The cinnamon is subtle, but makes it smell so good. Went well with some baked cod.
Excellent flavor! I did not use the cinnamon because I used sweet pickled beet juice that I had on hand with the pickled beets which has cinnamon in it.I used vadalia sweet onions,diced very small.I used the sea salt and white pepper. This is an excellent dish to serve with fish.Thanks for posting. I will make again and again.