Ingredients
2 beets (3/4 pound), scrubbed
1/2 cup finely chopped onion (3 ounces)
3/4 teaspoon ground cumin
1 1/2 cups whole-wheat couscous (4 1/4 cups cooked)
1 1/2 cups boiling water
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons freshly squeezed lemon juice
1 tablespoon olive-cured olive oil (See Cook’s Note)
1 cucumber (8 ounces), chopped in 1/2-inch dice
1/2 cup chopped mint
1/2 cup chopped flat-leaf parsley
1 bunch watercress (3 ounces), leaves only
4 wedges Spiced Preserved Lemons, rinsed and thinly sliced
Olive-oil cooking spray
Preparation
Wrap beets in foil, and bake in a 450 degrees oven for 30 to 60 minutes, until tender when pierced with tip of a knife. Unwrap, let cool enough to handle, and peel. Cut the beets into 1/2-inch pieces, and set aside.
Spray a nonstick skillet with cooking spray. Add onion and cumin, cover, and cook, stirring, over medium-low heat until translucent, 6 to 8 minutes. Add couscous, boiling water, salt, and pepper; stir. Turn off heat, cover, and let sit 15 minutes, until fluffy when mixed with a fork. Transfer to large bowl, add remaining ingredients, and toss.
