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Beet, spinach & goat’s cheese couscous

Beet, spinach & goat’s cheese couscous

A star rating of 4 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Makes 2 lunches

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal601
fat34g
saturates11g
carbs57g
sugars22g
fibre5g
protein21g
low insalt1.13g
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Ingredients

  • 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

For the dressing

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

Method

  • STEP 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.

Recipe from Good Food magazine, February 2009

Goes well with

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A star rating of 4 out of 5.16 ratings
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