To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.

　　

Ingredients

serves 2

　　1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet)

　　1/2 teaspoon coarse salt, plus more for seasoning

　　1/2 tablespoon unsalted butter

　　1/8 teaspoon ground coriander

　　1/8 teaspoon ground cumin

　　1/2 cup couscous

　　1/4 cup dried apricots, cut into 1/4-inch dice

　　2 tablespoons dried currants

　　1 teaspoon finely grated orange zest

　　2 tablespoons fresh orange juice

　　Freshly ground pepper

　　

Step 1

Bring 3/4 cup water, the diced beet, and the salt to a boil in a medium saucepan. Reduce heat; simmer the beet, covered, until tender, about 15 minutes. Reserve 1/2 cup cooking liquid; drain the beet. (If you have less than 1/2 cup liquid, add water to fill.)

　　

Step 2

Return the beet and liquid to the pan. Add the butter, coriander, and cumin; bring to a boil. Stir in the couscous; cover, and remove from heat. Let stand until liquid is absorbed, about 5 minutes.

　　

Step 3

Fluff the couscous with a fork. Stir in the apricots, currants, zest, and orange juice. Season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.