Rose Colored Couscous, or Israeli Couscous with Beets and Walnuts is a uniquely beautiful and healthy pasta salad ~ the grains of couscous are stained a gorgeous magenta pink and it’s a show stopper!
Even the empty plate was beautiful with this salad. You’re looking at fresh beet greens and the last few grains of Israeli couscous that have been stained a brilliant fuchsia by roasted beets. Don’t they look like little berries?
I really like the texture of the large pearls of Israeli style couscous, but you can use regular couscous as well. Either way they will take on the pretty color from the roasted beets. I add the beets and the lemony vinaigrette while the beets are still warm, and the transformation is almost instantaneous.
This will definitely be a conversation starter at your next gathering. I found the recipe on a Polish blog, and this salad is an interesting fusion of Polish and Middle Eastern elements. While Google translate is notoriously imperfect, it was good enough to get me through this simple recipe.
This is a easy, healthy recipe with a big wow factor.
Za’atar is a common Middle Eastern herb, related to oregano and thyme. It’s also the name of spice mix made with dried herbs, crushed sesame seeds, and sumac, a dried berry with a tangy, sour flavor. Za’atar can be hard to find in the US, but you can make your own. I used this blend:
4 tsp sesame seeds
4 tbsp finely chopped fresh oregano
4 tsp dried marjoram
4 tsp ground sumac
1 tsp sea salt
4 tsp ground cumin
- Crush everything lightly with a mortar and pestle.
Reader Rave ~
“I made this today for a ladies bible study brunch. I’m adding the walnuts right before I serve it. I know they will love it. I just hope I can stay out of it so I have enough to serve. It is soooo delicious and one of the prettiest salads I’ve ever made.” ~ Glenna
Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)
Ingredients
- 2 cups cooked Israeli couscous you can use regular couscous
- 2 medium beets roasted (see instructions in the note below)
- handful of parsley leaves chopped
- a handful of fresh dill fronds chopped
- a handful of good walnuts roughly chopped
- salt and fresh cracked black pepper
- 1 Tbsp za'atar see recipe above
- 1/4 cup olive oil
- juice of 1 lemon
Instructions
- Chop the beets into a small dice while they are still warm. Toss with the couscous, breaking up any lumps with a fork.
- Toss with the herbs and nuts.
- Mix the za’atar with the olive oil and lemon juice, and add to the salad. Toss well. Refrigerate for at least an hour or two to allow it to get completely chilled, and for the flavors to mingle. Check the seasonings and serve garnished with a few more nuts and herbs.
Cook's notes
More couscous recipes to try ~
Don’t forget to pin this gorgeous Rose Colored Couscous!
26 Comments
esther newman
November 6, 2020 at 1:10 amif we all would love each other rather than hate ….. what a better world this would be
Dalia
October 28, 2020 at 5:28 pmThis is lovely, actually I have seen this made by Algerian friends who mix in orange blossom water, nuts, and even sometimes dried fruits. But one thing is very sad is that you don’t give the type of couscous it’s proper name, this is Maaftoul – a Palestinian variation on couscous. Ofcourse through occupation the occupiers learned the dish but it’s deeply insulting to see that the roots of this ingredient have been stripped and appropriated to an occupying apartheid state. I would expect better from western bloggers.
Sue
October 28, 2020 at 7:43 pmI hear you Dalia, I’ll look into that, I promise.
Sunny
January 12, 2021 at 7:55 amI’ve never seen a recipe that included politics. Food is the one thing I feel brings us together, not matter what the origins.
Dana
November 27, 2018 at 6:49 pmHi Sue this salad looks amazing! I was wondering how far in advance it could be prepared? For instance could I make it the day before and refrigerate (with addition of walnuts and garnish just prior to serving).
Sue
November 27, 2018 at 7:29 pmThat works great Dana, no problem.
Glenna Williams
September 6, 2016 at 4:16 pmI made this today for a ladies bible study brunch. I’m adding the walnuts right before I serve it. I know they will love it. I just hope I can stay out of it so I have enough to serve. It is soooo delicious and one of the prettiest salads I’ve ever made.
Sue
September 6, 2016 at 5:16 pmI don’t get much feedback on this salad, Glenna, so I’m so glad you took the time to comment, I agree with you, it’s one of the prettiest salads out there, hope the ladies enjoyed it!
Anthea @ Nourishyoursoulwiththerainbow
October 13, 2015 at 3:52 amThis is absolutely gorgeous! It’s amazing how much you can transform a dish with just beet! Thank you for sharing xo
Sue
October 13, 2015 at 7:28 amThanks for the nice words, Anthea!
Rebecca
June 13, 2013 at 2:09 pmWhat a coinkidink! I had that for the first time at the weekend (and for lunch again today) and it was delicious!
http://www.girlaboutchelts.blogspot.com
shannon weber
June 13, 2013 at 11:25 amthis is SO happening for my lunches; SO happening. you just reminded me that i don’t have za’atar right now, so that needs to be fixed pronto.
gotta love google translate: it makes for some unexpectedly funny afternoons if you’re trying to translate blog recipes, for sure (they said WHAT is in there? REALLY?) 🙂
Magnolia Verandah
June 12, 2013 at 11:20 pmHow beautiful does this look.
Chris Scheuer
June 12, 2013 at 9:13 pmOh, this would be so fun for a girls lunch, love it!