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Couscous With Beets, Greens and Garlic Yogurt
THE WASHINGTON POST12Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup whole wheat couscous (may substitute coarse bulgur)
- 1 cup salt (added or homemade vegetable broth or water)
- 1 Tbsp. extra-virgin olive oil
- 2 bunches Swiss chard (beet greens or a combination, about 12 ounces)
- 2 Tbsp. fresh mint leaves (chopped, dill or parsley leaves, or a combination)
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. fresh lemon juice (plus more to taste)
- 1 cup Greek-style yogurt (whole-milk, may substitute low-fat or nonfat)
- 2 cloves garlic (finely chopped)
- 1 lb. beets (cooked and peeled, cut into 1/2-inch cubes)
- 3 Tbsp. chopped walnuts (for garnish, optional)
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