Thursday, July 10, 2008

persimmon beat couscous

serves 2

1/4 cup couscous
a few dried persimmons
1 beet
1 carrot
1 tbl agave nectar or maple syrup

1. bring beet and carrot to boil 
2. mean while, cook couscous according to package directions
3. when couscous is done, fluff with a fork and add the agave or maple syrup
4. when beet and carrots are done, remove from pot. wash off skin of beet, and chop both. 
4. mix vegetables with couscous. the beet will turn the couscous pink!
5. throw a few dried persimmons on top so everything looks fancy.


Happy Herbivore! said...


jessy said...

wow! what a beautiful dish! i've never had persimmons before! i wonder if some toasted & chopped almonds would be good in this couscous, too?! it looks wonderful! :D

Green Eyes, Green Heart said...

That sounds SOOOOO good!! I absolutely ADORE persimmons--dried ones are no exception!
I have to try this soon! Thanks!
~Erin @ "Vegan & the City"