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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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There will be no falling asleep at dinner with this on your plate! Something different from Miraval Resort & Spa chef Cary Neff. Ingredients:
1/8 teaspoon extra virgin olive oil |
1/8 cup red onion, diced |
1/2 cup couscous, grande |
1/4 cup unsweetened apple juice |
3/4 cup beet juice (or any other vibrantly-colored vegetable juice easily found at your grocery store if you don't have) |
1/4 teaspoon cinnamon |
1/8 teaspoon sea salt |
1 dash white pepper |
Directions:
1. Saute the onion in olive oil until it begins to soften, about two minutes; add the couscous, apple juice, beet juice and seasonings; mix well and bring to a boil.
2. Reduce the heat to a low simmer and cover the pot; steam for about 30-35 minutes or until the liquid is absorbed and the couscous is a bright red.
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