Name: Rose Colored Couscous (Israeli Couscous with Beets and Walnuts)
Prep time: 15 min
Yield: serves 5-6 as a side salad
Ingredients: 2 cups cooked Israeli couscous (you can use regular couscous); 2 medium beets, roasted (see instructions in the note below); handful of parsley leaves, chopped; a handful of fresh dill fronds, chopped; a handful of good walnuts, roughly chopped; salt and fresh cracked black pepper; 1 Tbsp za'atar (see recipe above); 1/4 cup olive oil; juice of 1 lemon