pearl couscous salad


3 large golden beets

2 T olive oil

8 oz pearl couscous, dried

1 ¾ c water

1 ½ T vegan butter

1 bunch of kale

½ c raw hazelnuts

2 t salt

pinch of ground black pepper


baking dish. medium pot with lid. large sauté pan. rubber spatula. cutting board. sharp knife. measuring cup. foil.

preheat oven 400°


place foil in baking dish. wash beets. trim green tops off and any extra hairs. place beets in baking dish with olive oil, ½ t salt and pepper.


fold foil over beets to make a seal. place baking dish in the oven for about an hour. you should be able to stick a knife in the beet and pull it out with ease. allow beets to cool at room temperature until you are able to handle them. you can also do this a day or two ahead of time which later makes removing the skin much easier.


while beets are baking bring water and 1 t of salt to boil. pour in couscous and stir. couscous cooks just like any regular pasta. cover with lid and turn town heat. stir pasta occasionally and cook for 12-15 minutes. drain any excess liquid. set aside.


once beets are cool enough to handle, use a paper towel to help remove the outer layer. you may need you use the knife to help remove some of the skin. dice beets into a medium bite-sized piece. set aside.


wash kale and chop into bite size pieces.


chop hazelnuts.


in a large sauté pan, melt butter and toss in kale and remaining salt. cook for 2 minutes. add in pasta and cook for another minute. add in hazelnuts and beets. cook mixture for another 2 minutes, stir occasionally. this mixture can be eaten hot or immediately cooled and eaten cold later.