Beet Cous Cous Pilaf

Beet Cous Cous Pilaf

This ultra colorful recipe cooks up in 5 minutes and is made to please a crowd, even the tough to win kiddies. Though couscous appears to be a grain of its own, it is actually pasta in the shape one. Like almost all pastas, its mild flavor makes it a great canvas for many aromatic ingredients.

Though drawing its hue from crimson beets, using juice instead of the actual root yields a milder flavor for palates who are still growing to love its distinctive “beety” taste. The addition of golden raisins adds a touch of balanced sweetness, which is common in many traditional moroccan tagine dishes. Serve with a classic roast chicken, herbaceous kofta or alone as the star of the show.

Beet Cous Cous Pilaf

Prep Time30 minutes
Active Time10 minutes
Course: appetizers, brunch, dinner, Entrees
Cuisine: Mediterranean, Vegan, Vegetarian
Keyword: beet, cous cous, couscous, mediterranean, pilaf, pink, vegetarian recipes, wheat
Yield: 6 people


  • Large sauté pan


  • 2 cups cous cous
  • 1 tbsp olive oil
  • 1 med onion diced
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • 1 cup beet juice
  • 2 tsp organic chicken base (optional)
  • 1 cup water
  • 1/2 cup golden raisins
  • TT salt and pepper
  • 1/2 cup scallions sliced thin
  • 1/2 cup parsley chopped


  • In bring water to a boil, add chicken base and stir to dissolve. Remove from heat and sit aside.
  • Meanwhile, bring a large sauté pan to medium heat. Add oil and onion, garlic. Sauté until ingredients become aromatic, about 2 minutes. Add cumin, couscous and stir to incorporate while gently toasting. For 1 minute. add beet juice, and diluted chicken base. Stir to prevent lumps from forming, then add golden raisins and salt/pepper.
  • Cover pan and reduce heat to low, allowing couscous to absorb liquid about 5 minutes. Remove lid and fluff with a fork. Turn off heat, and stir in scallions and parsley. Serve immediately.

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