This vibrant, delicious dinner packs so many flavors, textures, and colors, it might be hard to believe it’s so healthy. The caraway-spiced marinated beets are a new twist on a classic salad bar staple, and the crispy chickpeas are borderline addictive. This recipe lends itself to serving family style, and is pretty enough for a relaxed summer dinner party. Shopping tip: You can find pre-made baba ghanoush in the refrigerated or deli section of your supermarket, usual near the hummus. P.S. If you’re a strict vegan, skip the honey.
1 large beet
½ teaspoon caraway seeds
4½ tablespoons olive oil, divided
¼ cup fresh lemon juice (from 2 lemons), divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 (15.5-ounce) can chickpeas, rinsed and drained
1 cup couscous
1 tablespoon tahini
1 teaspoon honey
1 cup prepared baba ghanoush
¼ cup chopped flat-leaf parsley
Sat fat 5g
How to Make It
Grate beet on large holes of a box grater; toss with caraway seeds, 1½ tablespoons oil, 1 tablespoon lemon juice, and ¼ teaspoon each salt and pepper.
Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium-high. Add chickpeas; cook, stirring, until brown and crispy, about 15 minutes. Season with ¼ teaspoon salt.
Bring 1½ cups water to a boil in a small pot. Add couscous and ¼ teaspoon salt, cover, and remove from heat; let steam 5 minutes. Fluff with a fork.
Whisk tahini with honey, remaining 3 tablespoons lemon juice, and remaining ¼ teaspoon each salt and pepper. Serve couscous topped with grated beet, chickpeas, baba ghanoush, tahini sauce, and parsley.
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