To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.
Recipe information
Yield
serves 2
Ingredients
1
1
1
1
1
1
1
2
1
2
Need to make a substitution?
Preparation
Step 1
Bring 3/4 cup water, the diced beet, and the salt to a boil in a medium saucepan. Reduce heat; simmer the beet, covered, until tender, about 15 minutes. Reserve 1/2 cup cooking liquid; drain the beet. (If you have less than 1/2 cup liquid, add water to fill.)
Step 2
Return the beet and liquid to the pan. Add the butter, coriander, and cumin; bring to a boil. Stir in the couscous; cover, and remove from heat. Let stand until liquid is absorbed, about 5 minutes.
Step 3
Fluff the couscous with a fork. Stir in the apricots, currants, zest, and orange juice. Season with salt and pepper.
