Beet and Israeli Couscous Salad
I typically prefer golden beets, but for this recipe, I use red beets because they turn the couscous a truly festive pink. If your beets don’t have the greens still attached, you can toss in some arugula.
Sodium per serving:
69 mg
Number of servings:
6
This recipe can be found on page 133 of
Low Sodium, Big Flavor