Beet and Spinach Couscous

Preparation Time: 30 minutes
  • 1 Tbsp Olive oil
  • 2 Tbsp Shallots, chopped
  • 1 cup Couscous, uncooked
  • 1 ½ cups Beets, fresh, sliced
  • ¼ tsp Salt
  • 1 cup Spinach leaves
Heat olive oil in a skillet over medium-high heat. Add shallots and beets. Cook for about 5 minutes. Stir in couscous and cook for another minute. Add water and salt. Let simmer for 10 minutes or until couscous in tender. Remove from heat and stir in spinach. Stir gently until spinach wilts. Serve warm.
Serves: 4
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 200
Total Fat: 1.5g
Saturated Fat: 0g
% of Calories from Fat: 7%
% Calories from Sat Fat: 0%
Protein: 7g
Carbohydrates: 40g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 200mg
Each serving provides: An excellent source Vitamin A, C, and K and a good source of Fiber, folate, iron, manganese and potassium.

Recipe courtesy of the University of Minnesota Cooperative Extension Service.
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