Beetroot pairs wonderfully with couscous, imparting its unique colour and flavour. It's a versatile offering and pairs with so many other dishes. I generally serve it as a side dish along with other Mediterranean-style salads and often to accompany baked fish or skewered chicken. It brings so much personality to the table – a wonderfully sweet and savoury earthiness. The great news is that it's a very easy dish to put together at home, and guaranteed to garner a small ripple of applause at any dinner table.
What's the deal with Israeli couscous?
Israeli couscous is in fact not couscous! It's a relatively new invention from the 1950s - created when rice was scarce in Israel due to the Austerity period of the 40s and 50s. Israeli couscous or pearl couscous is in fact a simple pasta, much like Italian Fregola or Middle Eastern Maftoul. It takes its inspiration from Moroccan couscous but is much larger in size.
Typically created using semolina flour and formed into small balls that swell when cooked into 'pearls'. They have a wonderful nutty flavour and a slightly chewy texture - they're great carriers of flavour and sauces, which is why they're often used to bulk out soups, stews and salads.