{"id":6180,"date":"2019-08-01T08:54:23","date_gmt":"2019-08-01T12:54:23","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=6180"},"modified":"2023-05-12T11:40:54","modified_gmt":"2023-05-12T15:40:54","slug":"beet-and-spinach-couscous","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/beet-and-spinach-couscous\/","title":{"rendered":"Beet and Spinach Couscous"},"content":{"rendered":"
\n
\n

Beet and Spinach Couscous\/ Cuscus con Espinaca y Remolacha \/Cuscuz com Beterraba
\ne Espinafre<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/p>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 5
\nServing size: 1 cup
\nPrep time: 10 minutes
\nCook time: 22 minutes
\nCost: $6.14 per recipe\/ $1.22 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 2 tablespoons olive oil<\/li>\n
  • \u00bd medium onion, chopped<\/li>\n
  • 2 cups fresh beets, peeled and diced (about 1\u00bd medium-sized beets)<\/li>\n
  • 1 teaspoon minced garlic<\/li>\n
  • 1 cup uncooked couscous<\/li>\n
  • 2\u00bd cups water<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • 2 tablespoons balsamic vinegar<\/li>\n
  • 2 cups fresh spinach<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Heat olive oil in a skillet over medium-high heat.<\/li>\n
    2. Add chopped onion, diced beets, and minced garlic. Cook for 10 minutes, stirring often.<\/li>\n
    3. Stir in couscous. Cook for 1 minute.<\/li>\n
    4. Add water and salt. Mix well and bring to a boil. Reduce heat to low, cover, and let cook for 10 minutes.<\/li>\n
    5. Remove from heat. Add balsamic vinegar and spinach. Stir gently until spinach wilts. Serve warm.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Beet greens are tasty and healthy! If your beets come with the greens, save them to eat another day.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 5
      \nTama\u00f1o de porci\u00f3n: 1 taza
      \nTiempo de preparaci\u00f3n: 10 minutos
      \nTiempo de cocci\u00f3n: 22 minutos
      \nCosto: $6.14 por receta\/ $1.22 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 2 cucharadas aceite de oliva<\/li>\n
      • \u00bd cebolla mediana, picada<\/li>\n
      • 2 tazas remolachas frescas, peladas y picadas (como 1\u00bd remolachas medianas)<\/li>\n
      • 1 cucharadita ajo picado<\/li>\n
      • 1 taza cusc\u00fas crudo<\/li>\n
      • 2\u00bd tazas agua<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • 2 cucharadas vinagre bals\u00e1mico<\/li>\n
      • 2 tazas espinaca fresca<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Caliente el aceite de oliva en un sart\u00e9n sobre fuego medio alto.<\/li>\n
        2. Agregue cebolla picada, remolacha en cubitos y ajo picado. Cocine por 10 minutos, revolviendo con frecuencia.<\/li>\n
        3. Eche y revuelva el cusc\u00fas. Cocine por 1 minuto.<\/li>\n
        4. Agregue el agua y la sal. Revuelva bien y deje hervir. Reduzca a fuego bajo, cubra y deje cocinar por 10 minutos.<\/li>\n
        5. Retire del fuego. Agregue el vinagre bals\u00e1mico y las espinacas. Revuelva delicadamente hasta que la espinaca se marchite. Sirva caliente.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          \u00a1Las hojas de remolacha son sabrosas y saludables! Si las remolachas vienen con las hojas verdes, gu\u00e1rdelas para comerlas otro d\u00eda.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 5
          \nTempo de prepara\u00e7\u00e3o: 10 minutos
          \nTempo de cozimento: 22 minutos
          \nTamanho da por\u00e7\u00e3o: 1 copo
          \nCusto: $6.14 por receita, $1.22 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 2 colheres de sopa de azeite<\/li>\n
          • \u00bd cebola m\u00e9dia, picada<\/li>\n
          • 2 copos de beterraba fresca, descascada e cortada em cubos (cerca de 1\u00bd beterrabas m\u00e9dias)<\/li>\n
          • 1 colher de ch\u00e1 de alho picado<\/li>\n
          • 1 copo de cuscuz de trigo cru<\/li>\n
          • 2\u00bd copos de \u00e1gua<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • 2 colheres de sopa de vinagre bals\u00e2mico<\/li>\n
          • 2 copos de espinafre fresco<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Aque\u00e7a o azeite em uma frigideira em fogo m\u00e9dio-alto.<\/li>\n
            2. Adicione a cebola picada, a beterraba em cubos e o alho picado. Cozinhe por 10 minutos, mexendo sempre.<\/li>\n
            3. Acrescente o cuscuz. Cozinhe por 1 minuto.<\/li>\n
            4. Adicione \u00e1gua e sal. Misture bem e deixe ferver. Reduza o fogo, tampe e deixe cozinhar por 10 minutos.<\/li>\n
            5. Retire do fogo. Adicione o vinagre bals\u00e2mico e o espinafre. Mexa delicadamente at\u00e9 o espinafre murchar. Sirva morno. Dica<\/li>\n<\/ol>\n

               <\/p>\n

              Dica para economizar dinheiro:<\/h1>

              As folhas das beterrabas s\u00e3o saborosas e saud\u00e1veis. Se as beterrabas vierem com as folhas, reserve-as para usar outro dia.<\/p><\/div><\/section><\/section><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

              Beet and Spinach Couscous\/ Cuscus con Espinaca y Remolacha \/Cuscuz com Beterraba e Espinafre  <\/p>\n","protected":false},"author":2097,"featured_media":13551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"on","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[135,28,16],"tags":[],"class_list":["post-6180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-salad","category-side-dish"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=6180"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6180\/revisions"}],"predecessor-version":[{"id":25238,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6180\/revisions\/25238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/13551"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=6180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=6180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=6180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}