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Beet Couscous

Presented by Conscious Cuisine®
Makes 10 1/2-cup servings

1/4 tsp. extra-virgin olive oil
1/4 cup diced red onion
1 cup Israeli couscous
1/2 cup unsweetened apple juice
1 1/2 cups fresh beet juice (about 15 medium beets)
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/8 tsp. white pepper

Heat a medium saucepot over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the onion and cook until it begins to soften, about two minutes. Add the couscous, apple juice, beet juice and seasonings. Mix well and bring to a boil. Reduce the heat to a low simmer and cover the pot.

Steam until the liquid is absorbed and the couscous is bright red, 30 to 35 minutes.

Per serving (1/2 cup):

Calories 180; Protein 6 g; Total Fat 0 g; Saturated Fat 0 g; Carbohydrates 38 g; Dietary Fiber 2 g; Cholesterol 0 mg; Sodium 260 mg