1 bunch beet greens, roughly chopped with stems
3 scallions, finely chopped
4 garlic scapes, or two cloves garlic, chopped
2 T. Olive oil
2 c. Israeli couscous
1 1/2 c. vegetable broth
salt to taste
Heat oil on medium.
Add couscous and cook until lightly brown, stirring often (~5 minutes).
Add scapes/garlic and scallions. Cook for 1-2 minutes, then add broth and beet greens. Don't stir in the greens, but lower heat and cover tightly.
Stir every few minutes, adding salt if needed, until liquid is mostly absorbed and couscous is soft. If liquid is absorbed before the couscous is finished cooking, add a splash more broth or water and re-cover.