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Beet, spinach & goat’s cheese couscous

Beet, spinach & goat’s cheese couscous

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(12 ratings)

Prep: 10 mins

Easy

Makes 2 lunches
Perfect for packed lunches, this colourful, filling salad transports really well

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories601
  • fat34g
  • saturates11g
  • carbs57g
  • sugars22g
  • fibre5g
  • protein21g
  • salt1.13g
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Ingredients

  • zest and juice 1 large orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 140g couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 25g walnut piece
  • 85g firm goat's cheese, crumbled
  • 6 dried apricot, roughly chopped

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 4 small cooked beetroot, quartered

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 handfuls spinach leaves

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

For the dressing

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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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Method

  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.

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Comments, questions and tips

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Comments (19)

brenwilson's picture

I used giant couscous because that's what I had, used it warm because I didn't want to wait,omitted the spinach leaves because I didn't have any, and toasted a whole goat's cheese to put on top. Nice easy veggie supper. Oh, and I added a little cumin and cinnamon to the couscous.

gemini259's picture
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This has been such a packed lunch staple for me, minus the orange. Dead easy to prepare and keeps well in a lunchbox if you put the cous cous in a sandwich bag on top of other ingredients.

gemini259's picture
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This has been such a packed lunch staple for me, minus the orange. Dead easy to prepare and keeps well in a lunchbox if you put the cous cous in a sandwich bag on top of other ingredients.

gemini259's picture
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This has been such a packed lunch staple for me, minus the orange. Dead easy to prepare and keeps well in a lunchbox if you put the cous cous in a sandwich bag on top of other ingredients.

gemini259's picture
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This has been such a packed lunch staple for me, minus the orange. Dead easy to prepare and keeps well in a lunchbox if you put the cous cous in a sandwich bag on top of other ingredients.

gemini259's picture
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This has been such a packed lunch staple for me, minus the orange. Dead easy to prepare and keeps well in a lunchbox if you put the cous cous in a sandwich bag on top of other ingredients.

alanjns's picture

This is really nice. I used pecan nuts instead of the walnuts because it's what I had in and I left out the dressing as I wanted it to be less calorific - mine came in at 324 calories! I would make it again but would probably leave out the spinach too next time - it was bland and didn't contribute much, but maybe that's because I left out the dressing? It keeps well in the fridge in an airtight container. I've been having mine for my lunch at work and just had the last of it, so after 4 days it was still great. I found it tasted better re-heated slightly in the microwave. Be warned, its not just the couscous that turns pink - I thought I had a medical emergency by day 3! :)

loskey's picture
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I used Bulgar Wheat instead of couscous, which didn't seem to dry out so much. Very tasty idea keeping it simple!

rayrooz's picture
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I found this to be a tasty way of making couscous but the orange zest has a tendency to dry it out. I doubled everything except the amount of zest, used a low-fat feta cheese instead of goat's cheese and no oil at all for a slightly healthy version of this rather tasty salad. Really easily adaptable as well!

littlesimon's picture
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Not very exciting, a shame as it looks nice.

jackeroo's picture

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!

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

dancingbunny's picture
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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.

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

hanneke2000's picture

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.

thismoment's picture
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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.

kernowcook's picture
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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.

annelisarkanen's picture

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?

milly200411's picture
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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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