When I was in college, I worked for this dope little spot that was focused on providing our guests with ready-to-go nutritiously based foods for lunch and dinner that we prepared ourselves every single day! They partnered with so many locals companies and truly was a farm to table establishment. It was so cool. It was kind of like a cupcake store showcase setup that was filled with some really 'dang good food. We were serving a whole round up of things ranging from rosemary grilled chicken to this really addicting balsamic dressed corn + tomato side dish to my favorite turkey burgers. The Pantry was (still is) doing it BIG. We had the best guests and truly built relationships with all our local frequent visitors! Gosh, I miss working there. It was one of my favorite jobs to date.
THIS ONE GOES OUT TO THE PANTRY.
Today I'm sharing one of my favorite dishes that I would always buy and always be the first to take a big container of it home if it was on its last day in the case. This recipe is gold. I remember when I first took a pint of this beet couscous home and shared it with my mum and grandparents. To be honest, they've never even tried couscous before this and I wasn't 110% sure if they were going to like it or not, but I was like what's the worst that could happen? A whole pint for D'Ana? HA. Sold. To my surprise, it was a MF hit. So much so that I every time I visited home I would make my own little rendition of the beet couscous from The Pantry.
PSA—I'M STILL MAKING IT 2 1/2 YEARS LATER.
Upon my Nanie's request, I'm sharing my own little take on The Pantry's beet couscous! I love how easy this was to show my Nanie how to make and just how quickly she can put it together. Not too much thinking. All she needs are the ingredients and she's good to go! The most intricate thing about this dish would be either cooking the couscous or mixing the vinaigrette? Also, I just have to mention that this recipe is used with canned beets. I like to used canned vegetables at times where I cannot ensure that the fresh produce at my local grocery store is exactly that, fresh. Canned vegetables have a high nutritional value than *most (if not all) of the fresh produce at your local grocery store—unless it is locally sourced. This is due to canned vegetables being picked at it's peak nutritional state and canned immediately. There aren't any transportation days involved in canned vegetables from say Mexico or California to the Boston grocery store. Again, canned vegetables are picked at peak nutritional value state and canned right after. Yes, I understand people say there's way too much sodium involved. I know. That's why we rinse the canned vegetables very thoroughly with cool water until the water doesn't bubble anymore. #gamechanger
LET'S DO THE 'DANG THANG. IF YOU GIVE THIS RECIPE A TRY, LET US KNOW + TAG US @BLUHAZL and #HAZLSWAY on INSTAGRAM. WE LOVE TO SEE WHAT YOU'RE CREATING IN THE KITCHEN!
I N G R E D I E N T S
- 2 cups organic couscous + 3 cups water
- 2 handfuls organic arugula
- 2 16-oz cans (sliced) beets, small dice
- 1 teaspoon pink himalaya salt
- 6 tablespoons Chosen Foods avocado oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon coconut sugar
- 1 pinch pink himalayan salt
- 1 pinch pepper
I N S T R U C T I O N S
- Over medium heat, add couscous and water in a medium sauce pot. Allow all water to completely boil out. Fluff gently with a fork. Cover and turn down heat on low to continue cooking. Cool fully. Set aside.
- PSA—I cook my couscous how I cook my quinoa. I don't follow the "technical" cooking instructions on the back of the package. It tells you to boil the water first and then add couscous. SRY. When cooked this way, I always mess up the texture in my couscous! LOL. So, I have found that boiling water with couscous added initially is the way for me.
- Open can of beets, rinse with cool water until the water no longer bubbles to ensure all canned liquid is rinsed away. Cut beet slices into small dices! Set aside.
- In a mason jar (or mixing bowl and whisk) add vinaigrette ingredients. Shake vigorously for ~30 seconds or until combined.
- Once couscous is cool, in a large mixing bowl, add couscous, arugula, beet, and salt. Add vinaigrette and toss to mix to fully combine.
- If you're an *extra dressing kind of person, simple double the above vinaigrette recipe!
- Serve cold and enjoy!