Crimson Couscous Food
CRIMSON COUSCOUS
Couscous will soak up the color and flavor of whatever liquid you cook it in; water infused with a red beet will impart a deep blush.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring 3/4 cup water, diced beet, and salt to a boil in a medium saucepan. Reduce heat; simmer beet, covered, until tender, about 15 minutes.
- Reserve 1/2 cup cooking liquid; drain beet. (If you have less than 1/2 cup liquid, add water to fill.) Return beet and liquid to pan. Add butter, coriander, and cumin; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
- Fluff couscous with a fork. Stir in apricots, currants, zest, and orange juice. Season with salt and pepper.
CRIMSON COUSCOUS
Steps:
- Bring 3/4 cup water, the diced beet, and the salt to a boil in a medium saucepan. Reduce heat; simmer the beet, covered, until tender, about 15 minutes. Reserve 1/2 cup cooking liquid; drain the beet. (If you have less than 1/2 cup liquid, add water to fill.)
- Return the beet and liquid to the pan. Add the butter, coriander, and cumin; bring to a boil. Stir in the couscous; cover, and remove from heat. Let stand until liquid is absorbed, about 5 minutes.
- Fluff the couscous with a fork. Stir in the apricots, currants, zest, and orange juice. Season with salt and pepper.
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