Red Beetroot & Pearl Couscous Salad

Ara Zada
Savor the vibrant flavors of our red Beetroot & Pearl Couscous Salad – a sweet and filling delight that effortlessly multitasks as a versatile side dish, perfect for complementing main courses or even as a delightful starter. This user-friendly version features preserved beets, making it a hassle-free recipe that adds a burst of vibrant taste to your table.
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  • 1 lb. Tazah Pearl Couscous
  • 2 cups Chicken Stock
  • 1 jar Tazah Beets Chop & Reserve Juice
  • 3 cloves Garlic
  • 1 Lemon
  • 2 tbsp. Butter
  • 1 tbsp. Parsley
  • Dash of Cumin
  • Salt & Pepper to Taste


  • In a medium pot bring chicken stock and beet juice to a boil. Add couscous and lower to a simmer. Simmer for 15-20min (add water if needed)
  • In a medium sauté pan over medium-high heat add butter, onions, garlic, beets, cumin, salt and pepper. Sauté for 3-5 min.
  • Once couscous is cooked, drain couscous of any liquid remains.
  • Add a little bit of olive oil, squeeze of a lemon, drizzle of parsley.
  • Fold it into the beet mixture
  • Enjoy hot or cold!
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