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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, bring chicken broth to boiling. Reduce heat to low, cover, and keep warm.
Meanwhile, in a very large nonstick skillet, melt butter with Aleppo pepper, salt, and ground black pepper over medium-high heat. Add green onions and cook about 1 minute or until fragrant. Add couscous and cook for 5 minutes or until toasted. Slowly stir in chicken broth and bring to boiling. Reduce heat and cook, uncovered, about 10 minutes or until couscous is tender and all liquid has been absorbed, stirring occasionally. Stir in beets; heat through.
Remove skillet from heat and add the parsley, pomegranate seeds, walnuts, 1/4 cup mint, vinegar, and molasses; toss gently to combine. Toss with chard and drizzle with olive oil before serving. Top with additional mint.