You are here: Home » Recipes » Beet and Grapefruit Cous Cous Beet and Grapefruit Cous Cous Recipe by Our Cookbook Collection Yield 2 servings PrintEmail Ingredients 1/2 cup cous cous1/2 cup cherry tomatoes, halved1 beet1/2 teaspoon sea salt2 teaspoons lime juice1 tablespoon fresh mint, chopped1 1/2 tablespoons dried cranberry, chopped1/2 grapefruit1 tablespoon minced shallot1 teaspoon minced jalapeno1 tablespoon minced ginger2 teaspoons olive oil1 1/2 teaspoons mixed greens Instructions Blanch cous cous by pouring hot water over the cous cous; mix in a dash of olive oil and some salt and pepper. Stir well, then cover and leave it until cous cous absorbs all of the water. Peel the skin off of the grapefruit; use knife to cut each segment into wedges; and then shred by cutting it into bite-size morsels. To prepare the beetroot puree, boil or steamu un a beetroot until cooked; then peel and mash. Next, pass it through a fine sieve. Combine the above ingredients, except for the salad, in a mixing bowl. Divide the mixture between two plates. Arrange mixed micro greens on top as garnish, and add a dash of olive oil.