Vegetable Couscous Goat Cheese And Beets Recipes

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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

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.

HARISSA VEG, GOAT'S CHEESE & COUSCOUS SALAD



Harissa veg, goat's cheese & couscous salad image

Ditch your boring sandwich and make an exciting lunch from your leftover roasted vegetables - squash, peppers and aubergine work well

Provided by Cassie Best

Categories     Dinner, Main course

Time 10m

Number Of Ingredients 6

100g couscous
juice ½ lemon
200g leftover roasted vegetables - aubergine, onions, peppers, carrots, parsnips or butternut squash work well (save any oil from the roasting tin to mix into your salad)
1 tbsp harissa
50g goat's cheese or feta
small handful rocket leaves

Steps:

  • Put the couscous in a bowl, season and add the lemon juice. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.
  • Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.

Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

VEGETABLE COUSCOUS



Vegetable Couscous image

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

Steps:

  • In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

BEET, SPINACH AND GOAT CHEESE COUSCOUS



Beet, Spinach and Goat Cheese Couscous image

Make and share this Beet, Spinach and Goat Cheese Couscous recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 10m

Yield 2 lunches

Number Of Ingredients 10

1 large orange, zest and juice
5 ounces couscous
1 ounce walnuts, chopped (optional)
3 ounces firm goat cheese, crumbled
6 dried apricots, chopped
4 small beets, cooked, quartered
2 ounces spinach leaves
salt and pepper
2 tablespoons extra virgin olive oil
1/2 lemon, juice

Steps:

  • Put the orange zest, juice and 7tbs water in a small pan and bring to the boil,.
  • Place the couscous in a medium bowl and pour the hot liquid over it. Mix well, then cover and leave to absorb for 5 minutes.
  • Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beets and seasoning.
  • Mix the oil and lemon juice (or use your favourite bought vinaigrette) then toss well.
  • Pack into sealed containers with the spinach sat on top so it does not go soggy.
  • When ready to eat, toss spinach through the rest of the salad.

Nutrition Facts : Calories 690.4, Fat 27.2, SaturatedFat 10.8, Cholesterol 33.6, Sodium 328.7, Carbohydrate 93.8, Fiber 11.2, Sugar 29, Protein 22.6

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS



Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
  • Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
  • Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
  • Turn oven temperature up to 400 degrees F (205 degrees C).
  • Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
  • Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
  • Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
  • Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

ROASTED BEET AND COUSCOUS SALAD



Roasted Beet and Couscous Salad image

Make and share this Roasted Beet and Couscous Salad recipe from Food.com.

Provided by Annie Made

Categories     < 4 Hours

Time 1h20m

Yield 5 1/2 cups, 10-12 serving(s)

Number Of Ingredients 6

2 cups cooked israeli couscous
1 cup roasted golden beets, cubed
1 cup Baby Spinach
1 cup arugula
1/2 cup goat cheese, crumbles
5 tablespoons lemon-honey vinaigrette

Steps:

  • Toss couscous, beets, and greens with vinaigrette in a large bowl.
  • Let sit for one hour refrigerated or overnight.
  • Fold in goat cheese crumbles.

Nutrition Facts : Calories 137.1, Fat 0.3, SaturatedFat 0.1, Sodium 17, Carbohydrate 28.3, Fiber 2.2, Sugar 1, Protein 4.8

BEET, SPINACH & GOAT'S CHEESE COUSCOUS



Beet, spinach & goat's cheese couscous image

Perfect for packed lunches, this colourful, filling salad transports really well

Provided by Jennifer Joyce

Categories     Lunch, Starter

Time 10m

Yield Makes 2 lunches

Number Of Ingredients 9

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 ½ lemon

Steps:

  • 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.

Nutrition Facts : Calories 601 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.13 milligram of sodium

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