Beet, spinach & goat's cheese couscous
recipe
Beet, spinach & goat's cheese couscous
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The flavour of this delicious salad gets better if left overnight - perfect if you're short on time in the morning
Ingredients
- zest and juice 1 large orange
- 140g/5oz couscous
- 25g/1oz walnut pieces
- 85g/3oz firm goat's cheese, crumbled
- 6 dried apricots, roughly chopped
- 4 small cooked beetroot, quartered
- 2 handfuls spinach leaves
- FOR THE DRESSING
- 2 tbsp extra virgin olive oil
- juice 1/2 lemon
Serves:
2
Preparation:
10
Total Time:
10min
Directions
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- Put the orange zest, juice and l water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for mins.
- Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favourite bought vinaigrette), then toss well.
Source: BBC Good Food
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