Photo of Cara Cara Oranges, Roasted Beets, and Pistachio Couscous by WW

Cara Cara Oranges, Roasted Beets, and Pistachio Couscous

Total Time
35 min
15 min
15 min
Adding zest to this recipe not only intensifies the orange flavor, but the essential oils found in the peel lightly coat the ingredients and help them from drying out.


Cooked beets

1 pound(s), peeled (either vacuum-packed or home cooked), cut in large dice


3 medium, Cara Cara variety

Orange juice

2 fl oz, from one of the above oranges

Kosher salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Salted dry-roasted pistachio nuts

¼ cup(s), coarsely chopped

Vegetable broth

1 cup(s)


½ cup(s)

Uncooked couscous

1½ cup(s), Moroccan variety

Crumbled goat cheese

¼ cup(s), soft-type


2 Tbsp, chopped


  1. Preheat oven to 375°F.
  2. Place beets in a bowl. Zest one orange; set zest aside. Squeeze juice from zested orange into a small bowl; remove any seeds. Take 1 Tbsp juice and add to beets; reserve remaining juice. Season beets with salt and pepper; toss to coat. Place beets on a rimmed baking pan; roast for 15 minutes (reserve used bowl).
  3. Meanwhile, heat a medium pan over medium-high heat. Add pistachios to pan; toss nuts until they begin to lightly brown, about 3 minutes; remove and set aside.
  4. Add broth and water to same pan; season lightly with salt and pepper (optional). Bring to a boil over high heat; stir in half of reserved orange zest and all of the couscous. Cover pan, remove from heat, and let set for 5 minutes.
  5. While couscous sits, cut rind from remaining oranges; cut oranges in half and then into large dice. Place oranges in reserved bowl; add roasted beets and toss.
  6. Fluff couscous with a fork; toss with 1 Tbsp reserved juice and spoon into a large serving bowl. Top with roasted beets and oranges; garnish with pistachios, cheese, chives, and remaining orange zest.
  7. Serving size: 1 cup