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Red Beet Pearl Couscous Salad

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Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.

RECIPE: RED BEET PEARL COUSCOUS SALAD

Serves 4-6

If we eat first with our eyes, then this dish’s festive pink tones will surely delight. The sweet and sour pomegranate molasses vinaigrette brightens the vegetables, while the cucumber’s crunch contrasts nicely with the tender beets and couscous pearls.

Ingredients

  • 1.5 Tbsp pomegranate molasses
  • 4.5 Tbsp sherry vinegar
  • ¾ cup + 1 Tbsp olive oil
  • ¾ to 1lbs red beets
  • 4 to 6 oz yellow beets, poached and peeled
  • 1.5 cups pearl couscous
  • 1 whole English cucumber, seeded, cubed
  • 1 tsp lemon juice
  • Small bunch watercress or other cress variety
  • ¼ cup pistachio, toasted, coarsely chopped OPTIONAL
  • Salt and pepper to taste

Procedure

  1. To prepare the vinaigrette, combine pomegranate molasses, sherry vinegar and a pinch of salt in a small bowl. Whisk in olive oil to emulsify. Season to taste.
  2. Poach beets in salted boiling water until tender, drain and peel.
  3. Cook pearl couscous in boiling salted water until al dente, approximately 6 to 7 minutes. Drain well and toss in approximately one tablespoon olive oil to coat the couscous.
  4. Turn about a quarter of the poached red beet into pulp using a plane zester or the smallest holes on a grater. You will need approximately half a cup. Toss the red beet pulp into the drained couscous and add approximately ¼ cup of the vinaigrette. Season with salt and pepper to taste.
  5. Cut remaining poached beets as desired, whether thinly sliced or cubed. Season with salt and pepper to taste. Toss cubed cucumber in lemon juice.
  6. From here, the presentation is a matter of your own creative preference. You may choose to toss everything together and serve in a salad bowl. Alternatively, serve the red beet couscous on a shallow platter and place the vegetables around it. If you choose the latter route, drizzle some dressing over the vegetables and serve remaining dressing on the side. If desired, sprinkle chopped pistachio over the vegetables. It is best not to mix the toasted pistachio into the couscous, as the nuts would loose their crunch. Garnish with watercress sprigs.

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