Saffron Couscous Beet Salad
For one of her two “East Meets West” vegetable side dishes, chef Denise Shavandy uses za’atar vinaigrette to add extra flavor.
Ingredients
Za’atar Vinaigrette
- ½ cup rice wine vinegar
- 2 tablespoons za’atar spice blend
- ½ tablespoon Dijon mustard
- 2 tablespoons agave syrup
- 2 tablespoons good olive oil, mild-flavored
- salt to taste
Beets
- 16 baby beets, any color, green tops removed
Couscous
- pinch of saffron
- 1 tablespoon good olive oil
- 1 teaspoon salt
- 2 cups Israeli (pearl) couscous
- 8 ounces baby lettuce leaves, optional (salad can be made without lettuce)
- 1 pound goat cheese, Texan if possible, such as Latte Da or Pure Luck
- ¼ cup chopped pistachios, salted or unsalted
Directions
Za’atar Vinaigrette
- In a small bowl, whisk together vinegar, za’atar, mustard, and syrup, then add oil in a slow stream, continuing to whisk until emulsified. Season with salt (some za’atar blends contain salt, so taste first).
Beets
- Preheat oven to 350 degrees.
- Put beets in a shallow casserole dish with about an inch of water and cover with aluminum foil.
- Roast until easily pierced by a fork, 45 to 60 minutes.
- Cool beets just enough to handle, and use paper towels to rub off skin.
- Cut into quarters and refrigerate until ready to assemble salad.
Couscous
- Put 2½ cups water in a small pot along with saffron, olive oil, and salt, and bring to a boil.
- Spread couscous in a shallow casserole dish, pour boiling saffron mixture over it, and cover immediately.
- Steep 10 to 15 minutes, then uncover and fluff with a fork. Chill before serving.
To assemble
- Place lettuce (if using) on individual salad plates, then Couscous and Beets. Drizzle with Za’atar Vinaigrette and top with crumbled goat cheese and chopped pistachios.