Vegetable Couscous Goat Cheese And Beets Recipes

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BEET, SPINACH AND GOAT CHEESE COUSCOUS



Beet, Spinach and Goat Cheese Couscous image

Make and share this Beet, Spinach and Goat Cheese Couscous recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 10m

Yield 2 lunches

Number Of Ingredients 10

1 large orange, zest and juice
5 ounces couscous
1 ounce walnuts, chopped (optional)
3 ounces firm goat cheese, crumbled
6 dried apricots, chopped
4 small beets, cooked, quartered
2 ounces spinach leaves
salt and pepper
2 tablespoons extra virgin olive oil
1/2 lemon, juice

Steps:

  • Put the orange zest, juice and 7tbs water in a small pan and bring to the boil,.
  • Place the couscous in a medium bowl and pour the hot liquid over it. Mix well, then cover and leave to absorb for 5 minutes.
  • Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beets and seasoning.
  • Mix the oil and lemon juice (or use your favourite bought vinaigrette) then toss well.
  • Pack into sealed containers with the spinach sat on top so it does not go soggy.
  • When ready to eat, toss spinach through the rest of the salad.

Nutrition Facts : Calories 690.4, Fat 27.2, SaturatedFat 10.8, Cholesterol 33.6, Sodium 328.7, Carbohydrate 93.8, Fiber 11.2, Sugar 29, Protein 22.6

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