Mini-Couscous for the Aperitif with Beets in Vinaigrette Recipe

Ingredients

• 1 cup couscous
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can of beets
• 2 tablespoons red wine vinegar
• 1/4 teaspoon dijon mustard
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the couscous, chicken broth, olive oil, salt, and black pepper. Cover with plastic wrap and let sit for 10 minutes, or until the liquid is fully absorbed.
2. Meanwhile, drain and rinse the beets from the can. Cut them into small cubes and set aside.
3. In a small bowl, whisk together the red wine vinegar, dijon mustard, olive oil, salt, and black pepper.
4. Fluff the couscous with a fork and add the cubed beets and vinaigrette. Mix until combined.
5. Serve the mini-couscous in small cups or spoonfuls as an appetizer for your guests to enjoy.

Verdict

This mini-couscous with beets in vinaigrette is a delightful and colorful appetizer. The combination of light and fluffy couscous with the sweetness of the beets and the tanginess of the vinaigrette creates a perfect balance of flavors. It’s easy to make and looks impressive when served in small cups or spoonfuls. Your guests will love it!

Serving Suggestions

You can garnish the mini-couscous with chopped fresh herbs such as parsley or cilantro, or sprinkle some roasted pine nuts for an extra crunch. You can also serve it alongside crispy pita chips or fresh vegetables for a more filling appetizer.