Vegetable Couscous, Goat Cheese, and Beets

Name: Vegetable Couscous, Goat Cheese, and Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 small beet (about 2 inches in diameter), trimmed; 0 teaspoons black pepper; 85 grams 1/2 cup couscous; 1 teaspoon finely chopped fresh chives; 59 milliliters fresh corn kernels; 1 teaspoon chopped fresh dill; 113 grams soft mild goat cheese from a log; 4 servings Accompaniment: grissini (long thin breadsticks) or flatbread; 4 Tbsps olive oil; 4 slices thin prosciutto slices (optional); 118 milliliters diced (1/4 inch) red bell pepper; 59 milliliters diced (1/4 inch) red onion; 1 teaspoons salt; 1 Tbsp Sherry vinegar; 158 milliliters water; 118 milliliters diced (1/4 inch) zucchini

You can never have too many side dish recipes, so give Vegetable Couscous, Goat Cheese, and Beets a try. One portion of this dish contains roughly 10g of protein, 24g of fat, and a total of 342 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. If you have chives, sherry vinegar, couscous, and a few other ingredients on hand, you can make it.

Instructions

Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill.

Ingredients you will need

Cheese

Chives

Pepper

Dill

Roll

Wrap

Equipment you will use

Plastic Wrap

Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat.

Ingredients you will need

Couscous

Water

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Let stand, covered, 5 minutes.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.

Ingredients you will need

Salt And Pepper

Bell Pepper

Zucchini

Corn

Equipment you will use

Bowl

Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Couscous

Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl.

Ingredients you will need

Beet

Equipment you will use

Bowl

Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Vinegar

Cooking Oil

Equipment you will use

Whisk

Add 1/2 tablespoon dressing to beets and toss to coat.

Ingredients you will need

Beet

Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.

Ingredients you will need

Couscous

Mounds Bar

Equipment you will use

Ramekin

Spatula

Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.

Ingredients you will need

Prosciutto

Couscous

Beet

Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.

Ingredients you will need

Couscous

Cheese

Mounds Bar

Equipment you will use

Knife

Couscous can be made 1 day ahead and chilled, covered. Bring to room temperature before stirring into vegetables.*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

Ingredients you will need

Vegetable

Couscous