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Beet, spinach & goat’s cheese couscous

Beet, spinach & goat’s cheese couscous

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Rating: 4 out of 5.16 ratings
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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

For the dressing

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.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

Rating: 4 out of 5.16 ratings
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