Cara Cara Oranges, Roasted Beets, and Pistachio Couscous
- Total Time
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 beets1 pound(s), peeled (either vacuum-packed or home cooked), cut in large dice
orange(s)3 medium, Cara Cara variety
fresh orange juice2 fl oz, from one of the above oranges
kosher salt½ tsp, or to taste
black pepper¼ tsp, or to taste
salted dry-roasted pistachio nuts¼ cup(s), coarsely chopped
fat free vegetable broth1 cup(s)
uncooked couscous1 ½ cup(s), Moroccan variety
crumbled goat cheese¼ cup(s), soft-type
chives2 Tbsp, chopped
- Preheat oven to 375°F.
- 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).
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 cup