Beet, Spinach and Goat's Cheese Couscous

Name: Beet, Spinach and Goat's Cheese Couscous
Prep time: 10 min
Total time: 10 min
Yield: Makes 2 lunches
Cuisine: british
Ingredients: zest and juice 1 large orange; 140g couscous; 25g walnut piece; 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 1/2 lemon

4.00 (16)

⏱ 10 mins 🍽 Makes 2 lunches 🌶 british ✅ Easy 🏷 Main course

This colourful and satisfying salad is an excellent choice for a portable lunch. It combines fluffy couscous with sweet beetroot, tangy goat's cheese, crunchy walnuts and fresh spinach. The dish is dressed with a simple citrus vinaigrette and can be prepared in advance, with the spinach layered on top to stay crisp until you are ready to eat. It makes two generous portions and is ready in just 10 minutes.

Ingredients

zest and juice 1 large orange
140g couscous
25g walnut piece
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 1/2 lemon

Method

1. Combine the orange zest, juice and 100ml water in a small saucepan and bring to a boil. Place the couscous in a medium bowl and pour the hot liquid over it. Stir thoroughly, cover the bowl and allow it to stand for 5 mins so the grains can absorb the liquid. Use a fork to fluff up the couscous. Add the walnuts, cheese, apricots, beetroot and seasoning to the bowl. Whisk together the oil and lemon juice, then pour this dressing over the salad and toss everything well. Divide the mixture between two airtight containers, placing the spinach leaves on top of each portion. When you want to eat, simply mix the spinach through the salad.

Nutrition (per serving)

Calories601 kcal

Fat34 g

Saturates11 g

Carbs57 g

Sugars22 g

Fibre5 g

Protein21 g

Sodium452 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish

DietVegetarian