2cupscooked Israeli couscousyou can use regular couscous
2medium beetsroasted (see instructions in the note below)
handful of parsley leaveschopped
a handful of fresh dill frondschopped
a handful of good walnutsroughly chopped
salt and fresh cracked black pepper
1Tbspza'atarsee recipe above
juice of 1 lemon
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.
To roast the beets, wash them and put them on a dry baking sheet. Roast in a 400F oven until a sharp knife pierces them easily. This might take an hour and a half, or so. When they are cool enough to handle, slip their skins off. Use a serrated vegetable peeler, if necessary.
https://theviewfromgreatisland.com/rose-colored-couscous-israeli-couscous-with-beets-and-walnuts/ June 12, 2013