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Recipe by Jennifer Joyce

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1. 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.

PER SERVING

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

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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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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, salt 1.13 g

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