The golden beets are nice in this recipe because they don’t bleed into the couscous and make it pink, but you get the beet flavour.

Golden Beets, Couscous and Spinach
Ingredients
Couscous:
1 teaspoon extra virgin olive oil
2 tablespoons thinly sliced peeled shallots (about 1 large)
8 ounces golden beets( approx. 2 medium beets), thinly sliced, peeled, and chopped (about 1 1/2 cups)
1 cup uncooked couscous
2 cups water
1/4 teaspoon salt
1 cup raw spinach leaves, trimmed

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.