6 oz dried couscous
3 medium beets, roasted and diced (I used golden beets)
1/4 red onion, cut into half moons
1 small green chile, minced
1 Cara Cara orange, supremed
1 large carrot, sliced into half moons
juice and zest of 1 Meyer lemon
freshly ground black pepper
fresh flat-leaf parsley for garnish
Cook couscous according to package instructions*. Set aside and allow to cool slightly.,
Place the beets, chile, carrot, onion and orange segments into a bowl. Add couscous. Stir. Drizzle with lemon juice and olive oil, sprinkle with salt, zest and pepper. Toss to evenly distribute all ingredients.
Garnish with parsley. Serve.
*I tossed in some lemon zest into the recommended broth/water.