Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes with Couscous, beans, and kale makes for a delicious spring recipe packed with nutritious greens and grains. Try mixing and matching this recipe with other hearty greens such as collards or chard or substituting the white beans for chickpeas.

Ingredients

Serves: 3-4 Time: 45 minutes

Roasted Beets & Tomatoes with Couscous

Roasted Beets & Tomatoes

• 3-4 large golden beets, peeled & sliced
• 10 oz cherry tomatoes, halved
• 1 Tbs olive oil
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp paprika
• Dash of salt
• 1 Tbs red wine vinegar

Couscous and Beans

• 1/2 large onion, diced
• 2-3 garlic cloves, minced
• 1 can cannellini beans, drained & rinsed
• 2 cups vegetable broth
• 1 cup couscous
• 1 Tbs olive oil
• 2 cups kale, stems removed & chopped

Directions

1. Begin by preheating the oven to 400ºF.
2. Meanwhile, prepare the beets and tomatoes and toss in a mixing bowl with the olive oil, red wine vinegar, and seasonings.
3. Lay the beets and tomatoes out onto a baking tray.
4. Place in the oven and roast for about 25-35 minutes or until beets are tender and easy to poke through with a fork. Flip and stir the beets and tomatoes about halfway through roasting.
5. Meanwhile, prepare the remaining ingredients.
6. In a medium-large pot, set heat to medium.
7. Once hot, add the olive oil and sauté the onions and garlic for about 5 minutes.
8. Then, add the vegetable broth and bring it to a boil.
9. Once boiling, add the couscous and stir together for 5-7 minutes.
10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
11. When the couscous starts to absorb the liquid, add in the beans.
12. Add in the kale once the couscous is cooked and let it wilt.
13. Remove the beets and tomatoes from the oven once roasted.
14. Serve the beets and tomatoes with the couscous mix, and enjoy!

Nutrition Information

Nutrition Disclaimer

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