Fit Friday :: Broccolini and Beet Cous Cous

Healthy eating is easy, and filling with this broccolini and beet cous cous. And the beets turn your cous cous a delightful shade of pink, naturally! Best of all, it takes 30 minutes!

Dish Count :: 1 12″ Skillet, Cutting BoardBroccolini and Beet Cous Cous - www.countrycleaver.comThe first time I ever had beet greens was when Ben and I were dating. His mom made them and as one of my first dinners with them, I needed to eat everything before me. Beets and me never met eye to eye, especially pickled beets that my dad ate up when I was a kid and I thought tasted like pickled dirt. So there I sat with a pile of red stemy greens before me, but I was determined. I grabbed the bottle of vinegar doused them in it and then promptly devoured them realizing that they were nothing that I had tried before and realized I didn’t give them the fair shake they deserved.

 Broccolini and Beet Cous Cous - www.countrycleaver.com

But times have changed, I’ve grown up and started appreciated the most “obscure” veggies available to me. 29 is a time to be adventurous, and if you were like me, thinking beets were soooo old people food, it’s time to think again.

This was one of those experiment recipes that could have gone either way, it could have been disasterous, or it could have been incredible – once Ben, my most critical taste tester, took a bite and proclaimed it “awesome” and “so good!”, I knew I had a winner on my hands!

Expand those taste buds people, go down the path you thought you wouldn’t and give beet greens another try. You may be pleasantly surprised.

Broccolini and Beet Cous Cous - www.countrycleaver.com

Yield: 2

Broccolini and Beet Cous Cous

Ingredients:


  • 5 cups Fresh Beet Greens, chopped (from 3 small beets, reserve beets for other use)

  • 1 bunch Broccolini, chopped

  • 1 cup Cous Cous

  • 2 cups Shitake Mushrooms

  • 2 Tbsp Butter

  • 1 Tbsp Olive Oil

  • 1 1/2 cup Low Sodium Chicken or Vegetable Broth*

  • 1/4 cup Grated Parmesan Cheese


Directions:

In a large skillet, melt butter and olive oil together over medium heat. When the butter is simmering add the mushrooms to the pan and saute until softened. Remove and set aside on a plate.


Prepare cous cous according to package directions, using chicken broth in lieu of water. Pour cous cous over the simmering chicken broth and top with chopped beet greens and broccolini. Cover and cook until cous cous is soft and the broth is completely absorbed. Make sure that the broccolini and beet greens are fork tender.


Top with sauteed mushrooms, plate and serve immediately. Garnish with shredded Parmesan cheese.