Beet, spinach & goat's cheese couscous

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• Very Keen Student Cook!

  05 February 2009

  Very Keen Student Cook! rated and commented on this recipe

  

  I made this for lunch the night before, I found that the cous cous went very dry by the next day. Although the flavours complemented each other well- I found it quite a chore to eat by the end.

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• Anneli

  06 February 2009

  Anneli commented on this recipe

  I've not made this yet but wondered how you stop the couscous from going pink from the beetroot, apart from storing in separate container until you need it in the salad? To stop cous cous going dry, perhaps a touch of extra virgin olive oil in there?

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• Kernow Cook

  14 February 2009

  Kernow Cook rated and commented on this recipe

  

  I made this for dinner one night then had the left over the following day. The couscous did go pink but that really didnt matter! Tasted lovely and incredibly quick to cook.

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• leon

  13 October 2009

  leon rated and commented on this recipe

  

  Really enjoyed it. The apricots bring out the sweetness in the beetroot nicely and there's scope to add pretty much anything you like if you want a more substantial dish. If you enjoy (slowly cooked) beetroots and/or salads dressed in lemon, salt and olive oil, you can't fail to enjoy this.

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• hanneke2000

  14 August 2010

  hanneke2000 commented on this recipe

  If anything there are too many flavors in this salad. The beetroot and apricot contend for sweetness and the dressing didn't do much to bind the flavors together, in my opinion. Enjoyable enough, not fantastic.

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• Beth

  20 September 2010

  Beth rated and commented on this recipe

  

  Very nice - couscous does turn pink but this isn't a problem. I used pumpkin seeds instead of walnuts.

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• teapot

  24 October 2010

  teapot rated and commented on this recipe

  

  It tasted nice, though too much sweetness, I think I would leave the apricots out next time. A very quick easy meal if you need something warm and healthy in a hurry. Everything did go bright pink but it doesn't make any difference to the flavour.

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• Sue Pine

  29 November 2010

  Sue Pine rated and commented on this recipe

  

  didn't have walnuts or spinach, but it was still really tasty. Will definitely make again.

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• jackeroo

  19 April 2011

  jackeroo commented on this recipe

  made this and had it over two days, makes loads! enough for two for main dish, just fine on its own. couscous looks nice a bit pink so i wouldn't worry about that. stored spinach separately as suggested and mixed in before eating. have made it a few times now, very easy and tasty. And healthy!

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• littlesimon

  29 October 2011

  littlesimon rated and commented on this recipe

  

  Not very exciting, a shame as it looks nice.

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http://www.bbcgoodfood.com/recipes/9042/

http://www.bbcgoodfood.com/recipes/9042/

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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

FOR THE DRESSING

• 2 tbsp extra-virgin olive oil
• juice ½ lemon

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Difficulty and servings

Makes 2 lunches

Easily doubled

Preparation and cooking times

Prep 10 mins

Vegetarian

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

FOR THE DRESSING

• 2 tbsp extra-virgin olive oil
• juice ½ lemon

PER SERVING

601 kcalories, protein 21g, carbohydrate 57g, fat 34 g, saturated fat 11g, fibre 5g, sugar 22g, salt 1.13 g

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