FoodLink - Purdue Extension

Beet and Spinach Couscous

Recipe adapted from the Produce for Better Health Foundation.

5 min
15 min
Total Time
20 min
Servings: 4


1 tablespoon olive oil
2 tablespoons shallots (chopped)
1 cup couscous (uncooked)
1 1/2 cups fresh beets (sliced)
1/4 teaspoon salt
1 cup spinach leaves


  1. Heat olive oil in a skillet over medium-high heat.

  2. Add chopped shallots and sliced beets and cook for about 5 minutes.

  3. Stir in couscous and cook for another minute.

  4. Add water and salt. Bring the water to a simmer, cover, and let simmer until the couscous are tender (about 10 minutes).

  5. Remove from heat and stir in spinach. Stir gently until the spinach wilts.

  6. Serve warm.