Ingredients

The following ingredients have 4 Servings
  • 2 large red or yellow bettes, roots and leaves trimmed
  • 4 tablespoons olive oil, divided
  • 1/2 cup Greek yogurt
  • 1-1/2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon \n1 pinch ground black pepper, divided\n\n
  • 1 red bell pepper, quartered
  • 1 yellow bell pepper, quartered
  • 1/2 small red onion, cut into 1/2-inch thick slices
  • 1/2 teaspoon kosher salt
  • 1/2 pound boneless, skinless chicken thighs or breasts
  • 2 teaspoons Middle Eastern seasoning mix**
  • 1/2 cup Israeli (pearl) couscous
  • 2 heads romaine lettuce, chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Instruction

  • Preheat oven to 400. Place beets on large piece of foil; drizzle with 1 tablespoon oil. Fold foil over beets and crimp edges to form a tightly-sealed package. Place on rimmed baking pan and roast 45 minutes to 1 hour, or until beets are tender. Let cool 10 minutes, then use paper towel to rub beet skins off.
  • Meanwhile, in small bowl, stir together yogurt, lemon juice, lemon zest, 1 pinch black pepper and 1 tablespoon oil.
  • After the beets have been in the oven for 20 minutes, toss bell peppers and onion with 1 tablespoon oil, salt and remaining 1/4 teaspoon black pepper. Transfer to oven on same pan as beets. Roast vegetables 25 minutes or until golden brown and tender, turning once halfway through cooking.
  • After the vegetables have been in the oven 10 minutes, place chicken on separate rimmed baking pan. Rub chicken with remaining 1 tablespoon oil and seasoning mix. Place chicken in oven; cook 14 to 16 minutes or until internal temperature reaches 165°, turning once halfway through cooking.
  • Meanwhile, in small saucepot, bring 2/3 cup water to a boil. Stir in couscous; reduce heat to medium-low and simmer uncovered 6 minutes. Cover pan and remove from heat; let stand 10 minutes.
  • To serve, cut vegetables (including beets) and chicken into 1-inch pieces and transfer to large serving bowl. Add lettuce, feta, parsley, couscous and yogurt mixture, and toss to combine.
  • **To make your own Middle Eastern seasoning, combine 1 tsp. cumin, 1 tsp. dried oregano, 1 tsp. paprika, 1/2 tsp. coriander, 1/4 tsp. cinnamon and 1/8 teaspoon ground cloves. You will have some of this mix left over for next time if you use this to make the salad.