Crimson Couscous

To make this recipe in advance, dice the beet and prepare as directed in step one. Refrigerate it in the liquid, covered, up to one day.

½ cup beets, peeled and diced to ¼“
½ tsp. coarse sea salt
½ Tbsp. butter
1/8 tsp. ground coriander
1/8 tsp. ground cumin
½ cup couscous
¼ cup dried apricots, cut into ¼” dice
2 Tbsp. dried currants
1 tsp. orange zest, freshly grated
2 Tbsp. orange juice, freshly squeezed
pepper, freshly cracked

Bring ¾ cup water, diced beet, and salt to a boil in a medium saucepan. Reduce heat; simmer beet, covered, until tender, about 15 minutes.

Reserve ½ cup cooking liquid; drain beet. (If you have less than ½ cup liquid, add water to fill.) Return beet and liquid to pan. Add butter, coriander, and cumin; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.

Fluff couscous with a fork. Stir in apricots, currants, zest, and orange juice. Season with salt and pepper.

Makes 2 servings.