Recipe 19 of 21 · Side dish
Beet Lemon Couscous with Feta
Beet juice colors fluffy couscous, while lemon, parsley, and feta provide a savory contrast.
Makes
4 side servings
Time
15 minutes
Nitrate in this recipe
~140 mg from 1/2 cup of beet juice (whole recipe).[Gallardo et al., 2019 9; Hord et al., 2009 8]
Studies use roughly 300–800 mg a day for blood pressure and exercise.[Kapil et al., 2015 2; Wylie et al., 2013 5] Nitrate varies by product. Work out your dose →
Ingredients
- •1 cup dry instant couscous, not pearl couscous
- •1/2 cup Pomona Organic Beet Juice
- •1/2 cup vegetable broth
- •1 tablespoon olive oil
- •1 tablespoon fresh lemon juice
- •1/2 teaspoon finely grated lemon zest
- •1/4 cup chopped parsley
- •1/3 cup crumbled feta
- •Salt and black pepper, to taste
Instructions
- 1
Check the couscous package: if it requires a liquid amount other than 1 cup, adjust the broth while keeping beet juice at 1/2 cup.
- 2
Bring beet juice, broth, and oil to a boil in a saucepan. Remove from heat, stir in couscous, cover, and let stand for the package-specified time, usually 5 minutes.
- 3
Fluff with a fork. Stir in lemon juice, zest, and parsley. Let cool slightly, fold in feta, and season to taste.
Made with Pomona Organic Beet Juice
These recipes use plain, ready-to-drink 100% beet juice. We use Pomona Organic: USDA Organic, not from concentrate, with nothing added.
Get Pomona Beet Juice →