- 4
4.5/5
(17 Votes)
Ingredients
- 3 medium-size fresh beets
- 2 carrots
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups uncooked Israeli (pearl) couscous
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup diced fresh peaches or mango
- 1/2 cup crumbled feta cheese
- Fresh thyme sprigs
Preparation
Step 1
Preheat oven to 400°. Peel beets and carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet. Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook couscous according to package directions; toss with 1 Tbsp. olive oil and balsamic vinegar, chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, diced peaches or mango, feta cheese, and fresh thyme sprigs.