2 tablespoons olive oil
2 medium beets, roasted and cut into a small dice
¼ cup finely chopped green onion
1 cup water
1 tablespoon lime juice
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
2/3 cup whole wheat couscous
1 cup gated carrots
¼ cup slivered almonds, toasted
1. Heat oil in a large saucepan over medium heat. Add beets and onion and cook just enough to warm the beets and soften the green onions, about 3 minutes. Transfer to a large bowl.
2. Add water, lime juice, curry, sea salt, and pepper to the pan and bring to a boil. Stir in the couscous. Remove from the heat, cover and let stand for 5 minutes. Fluff with a fork.
3. Add the couscous and carrot to the bowl with the beets; stir to combine. Serve topped with the almonds.
Makes 4 servings, 1¼ cup each