A hearty, yet light salad. The star of this show is Jerusalem or Israeli cous cous, a pasta that seems at first like a grain, but cooks like pasta. Delicious!
I buy the roasted, unsalted pine nuts from Trader Joes. If yours aren’t roasted already, that’s OK, they’ll cook in with the vegetables.
Remember mise on place? This recipe – and all others – go much faster if you gather the ingredients before you start cooking and work methodically.
Beets do stain. As you cut the beet, keep a damp paper towel handy and don’t use a white cutting board if you care about what it looks like afterwards. Also, the beet will color the cous cous –if you mind that color “seepage”, use orange/yellow beets if you can find them, or substitute another “hard” vegetable, such as carrots or parsnips.