Pearl Couscous Salad with Feta and Beet

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• 3 each red beets
  Ingredient note

  Source: 3 red beets
• 1 Tbsp olive oil
  Ingredient note

  Source: 1 Tbsp olive oil
• 2 cups water
  Ingredient note

  Source: 2 cups water
• 1 1/2 cups pearl couscous
  Ingredient note

  Source: 1 1/2 cups pearl couscous
• 1 tsp lemon juice
  Ingredient note

  Source: 1 tsp lemon juice
• ¼ tsp salt and pepper ( 1/4 tsp each salt and pepper)
  Ingredient note

  Source: ¼ tsp salt and pepper ( 1/4 tsp each salt and pepper)
• 1/2 cup feta (cubed)
  Ingredient note

  Source: 1/2 cup feta (cubed)

1. Preheat oven to 400 degrees F. Peel and dice beets, then spread onto a parchment-lined baking sheet. Drizzle with oil, tossing to evenly coat, then roast for 30 minutes, or until fork-tender.
2. Meanwhile, bring water to a boil in a medium pot and add couscous. Cover and cook for about 10 minutes, or until couscous is “al dente” and water is absorbed.
3. When beets are hot out of the oven, mix them in with the cooked couscous, cubed feta, along with the lemon juice, salt, and pepper, stirring to spread the bright pink juices of the beets onto the couscous.