Oregano couscous + golden beets

The Goods:

4 medium-sized golden beets

1/2 cup couscous

1/2 cup fresh oregano

1 sprig parsley

1 clove garlic

1 tbsp greek yogurt

1 tsp olive oil

1 tsp lemon juice

1/4 tsp ground coriander

Sauce

1 tbsp butter

1/2 cup water

1 tsp brown sugar

1 tsp honey

1 tsp balsamic vinegar

Boil salted water in a 3/4 filled medium saucepan. Add the beets. Boil the beets for ~25 minutes or until they feel soft. Place the couscous in a pyrex measuring cup. Strain the beets, set aside 3/4 cup of the boiling liquid. Add the liquid to the cous cous and set aside.

Skin the beets. The skin should be easy to remove with one's hands, though it helps to run them under cold water. Slice the beets into 1/2 cm thick slices. Finely chop the oregano, parsley, and garlic. After about 5 minutes, the couscous should cook in the pyrex quickly, add it to a mixing bowl. Combine with the oregano, parsley, garlic, coriander, yogurt, olive oil, and lemon juice. Season with salt and pepper and thoroughly mix.

Melt the butter in the same beet boiling saucepan over medium heat. Once the butter is fully melted, add the other liquid ingredients to the sauce. Cook until the sauce appears to thicken; it should be somewhere between water and maple syrup.

Fancy serving suggestion*: Build vertically, alternate layers of beets and couscous. Drizzle the sauce over the beet/couscous stacks.

*I have no idea how this came to me. In fact, this entire recipe was an exercise in building a meal around something I recently purchased and was craving mightily (the golden beets). One might even be able to get a higher beet stack than this. After all, I am terrible at Jenga.