Honorary Dish of the Day: Whole Wheat Couscous & Golden Beetroot Medley

Honorary Dish of the Day: Our second highlight and honorary dish of the day today is this simple yet tasty Whole Wheat Couscous & Golden Beetroot Medley! This is a very simple recipe that requires only about 15 minutes to prepare but rewards you with a delightfully light and satisfying side dish that can be paired with a wide range of stews, soups, or even salads. I tend to come up with recipes like this particular one whenever I am not in the mood to cook (read tired 😅) but need something quick and easy for a weeknight or weekend dinner. 

I had never eaten golden beets before, but since my love for the well-known red beets is well documented and I have had numerous red beet recipes on many occasions, I was eager to try this particular variation purely our of curiosity the moment I first came across it in the grocery store. My verdict on these uniquely colored root vegetables? Compared to their red-colored cousins, golden beets are much easier to handle since they have a thinner skin which makes them easier to peel, and they also do not leave hand stains (thankfully!). However, they are most definitely no match whatsoever to red beets when it comes to flavor as they are have a very mild taste and have less sugar content. In addition, red beets instantaneously brighten up any dish they are included in, something their milder golden counterparts simply cannot beat! That said, golden beets are a good substitute for red beets from time to time - they are just as versatile and make a great addition to any savory dish.

For this recipe, I first peeled 2 large golden beets then sliced them into small strips as depicted in the photo above. I then placed them in a large sauté pan with about 1/4 cups of water under medium heat. I lightly pickled them to enhance their overall flavor by adding about 1/8 cup of apple cider vinegar and drizzling about 2 teaspoons of honey. After seasoning with some ground black pepper, smoked paprika, and some salt to taste, I covered the pan and let these cook for about 12 minutes under medium heat until all the liquid had been fully absorbed and the beets had become just slightly tender. Make sure the beets do not overcook - they should become slightly soft but still retain their crunch to provide a nice textural contrast in the final dish. I then poured in 1 1/2 cups of water into the same pan and increased the heat to medium-high to bring it to a quick boil. Once boiled, I quickly stirred in 1 cup of whole wheat Moroccan/Mediterranean couscous then lowered the heat to medium-low to prevent coating. Moroccan couscous cooks super fast so I turned off the heat after just 2 minutes as the granules quickly absorbed all the liquid. Be sure to stir vigorously and continuously until all the water is absorbed and the couscous is light and fluffy. I garnished with some dry parsley flakes before serving. This dish can be enjoyed hot, warm, or cold as a side dish or as part of a salad. Simple, quick, and absolutely delicious...I guarantee this dish will not disappoint! Enjoy 😍😋💖