Beet, Spinach & Goat’s Cheese Couscous
This vibrant and flavorful salad is a delightful mix of earthy couscous, creamy goat's cheese, nutty walnuts, and sweet apricots, all brought together with the zesty orange and tangy lemon dressing. Perfect for a satisfying lunch or a light dinner, this salad is not only delicious but also a feast for the eyes with its colorful array of ingredients. Pack it in a container for a refreshing and nutritious meal on the go!
— Constant Cookbook
Ingredients
- zest and juice 1 large orange
- 140g couscous
- 25g walnut pieces
- 85g firm goat's cheese , crumbled
- 6 dried apricots , roughly chopped
- 4 small cooked beetroot , quartered
- 2 handfuls spinach leaves
- 2 tbsp extra-virgin olive oil
- juice ½ lemon
Instructions
- Put the orange zest, juice and 100ml 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 5 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. Pack in two sealed containers, with the spinach sat on top (it won’t go soggy when layered up this way). When ready to eat, toss the spinach through.
Prep Time
PT10M
Yield
Makes 2 lunches
Nutrition
- Calories: 601 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 1.13 milligram of sodium
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