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
1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet)
1/2 teaspoon coarse salt, plus more for seasoning
1/2 tablespoon unsalted butter
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/2 cup couscous
1/4 cup dried apricots, cut into 1/4-inch dice
2 tablespoons dried currants
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Freshly ground pepper
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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