Preheat your oven to 400°F (200°C). Wrap the medium beets in foil and roast them for about 60 minutes, or until they are tender. Allow them to cool, then peel and cube them.

In a pot, bring 1¾ cups of water to a boil. Add the whole wheat couscous along with a pinch of salt; cover and remove from heat. Let it sit for 5 minutes until it has fluffed up beautifully.

While the couscous is resting, heat olive oil in a skillet over medium heat. Add chopped bell peppers and cherry tomatoes, sautéing for about 5 minutes until softened.

Stir in the spinach or kale, allowing it to wilt for roughly 2 minutes.

Gently mix the roasted beet cubes and cooked couscous into the skillet, ensuring everything is well combined.

Remove from heat and sprinkle with crumbled feta cheese. Serve warm.