Cara Cara Orange and Roasted Beet Couscous


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
sea salt
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.

My thoughts:
I am not a fan of winter, at all. I even dislike autumn because I know it means winter is coming. The only good part of winter in my option is that citrus is in season. For this recipe I tossed some of my favorite Cara Cara oranges with some root vegetables and a chile for spice with couscous. I was surprised at how tasty it was! Very fresh yet winter-appropriate. 

 photo coconut-sig_zpsb2fb208a.jpg

Comments are closed.