Beet-Couscous Pilaf

Ingredients

• 1 T butter
• 4 small beets, cut into smallish bite-size pieces
• ½ C broth or water
• 2 T butter
• ¾ C couscous
• 1¼ C boiling broth or water
• salt
• greens from 4 beets, cut into strips (substitute 1 or 2 red Swiss chard leaves if your beets are green-less)

1. In a small to medium saucepan, melt the first tablespoon of butter over medium heat. Add the beets, and enough broth or water to almost cover the beets.
2. Cook, stirring occassionally, until liquid has evaporated. Beets should be just tender.
3. Pushing the beets to the sides, add the second installment of butter (yeah!) to the center of the pan. Once it’s melted, add the couscous and stir everything together. Continue to stir for a couple minutes, until you smell the nuttiness of the toasted couscous.
4. Add the boiling broth or water, salt, and stir. Dump the beet greens on top, cover with a tight-fitting lid, and remove from heat. In 10 minutes, fluff with a fork and serve! (Grate some cheese on top if it’s too healthy for you.)