VEGETABLE COUSCOUS, GOAT CHEESE, AND BEETS

Vegetable Couscous, Goat Cheese, and Beets image

Categories Onion Appetizer Side Quick & Easy Goat Cheese Corn Bell Pepper Beet Zucchini Summer Prosciutto Couscous Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

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Ingredients

1 teaspoon chopped fresh dill
1 teaspoon finely chopped fresh chives
1/8 teaspoon black pepper
1 (4-oz) piece soft mild goat cheese from a log
2/3 cup water
1/2 teaspoon salt
4 tablespoons olive oil
1/2 cup couscous (3 oz)
1/4 cup diced (1/4 inch) red onion
1/2 cup diced (1/4 inch) zucchini
1/2 cup diced (1/4 inch) red bell pepper
1/4 cup fresh corn kernels
1 small beet (about 2 inches in diameter), trimmed
1 tablespoon Sherry vinegar
4 thin prosciutto slices (optional)
Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a 4-oz ramekin
Accompaniment: grissini (long thin breadsticks) or flatbread

Steps:

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.
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. 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. 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.
Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
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.
Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.
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.
Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
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.

*** Explore more Vegetable Couscous, Goat Cheese, And Beets Recipes »

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younaskhan marri

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I'm not a big fan of couscous, but I really enjoyed this dish. The goat cheese and beets really made it special.

Yassin hossam

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This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet beets and the tangy goat cheese.

muhammad idress

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I'm a vegetarian and I'm always looking for new recipes to try. This dish is a great addition to my repertoire.

Dineo Sello

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I made this dish for a dinner party and everyone raved about it. It's definitely a keeper!

Najaf Adeel

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I'm allergic to goat cheese, so I used feta cheese instead. It was still delicious!

Ernest Pato

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This recipe is a great starting point, but I made a few changes to suit my taste. I added some chopped walnuts and a drizzle of balsamic vinegar.

Shastan Ratcliff

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I followed the recipe exactly, but my dish didn't turn out as good as the picture. The beets were still too hard.

Seyram Blinks

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I'm not sure what went wrong, but my dish turned out bland and mushy.

Ramesh Pratap Shah

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This dish is a bit time-consuming to make, but it's worth the effort. The flavors are amazing.

Aryan Shayan

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I made this dish for a potluck and it was a huge hit. Everyone loved the unique flavor combination.

Faixan Ali

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This recipe is a great way to use up leftover beets. I always have a few beets left over after making borscht, and this is a delicious way to use them up.