Couscous With Beets, Avocado And Goat Cheese.

Name: Couscous With Beets, Avocado And Goat Cheese.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 250 grams Couscous; 6 whole Beets; 6 Tablespoons Olive Oil; 2 Tablespoons White Wine Vinegar; 2 Tablespoons Sugar; 2 whole Avocados; 2 Tablespoons Chopped Flatleaf Parsley; 2 Tablespoons Chopped Chives; Salt And Pepper, to taste; 80 grams Walnuts, Chopped; 100 grams Goat Cheese (or Gorgonzola); FOR THE DRESSING:; 8 Tablespoons Olive Oil; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Honey; 2 Tablespoons Mustard; 2 Tablespoons Fig Compote (or Jam); Salt And Pepper, to taste

Servings: persons

FOR THE SALAD:
250 grams Couscous
6 whole Beets
6 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Sugar
2 whole Avocados
2 Tablespoons Chopped Flatleaf Parsley
2 Tablespoons Chopped Chives
Salt And Pepper, to taste
80 grams Walnuts, Chopped
100 grams Goat Cheese (or Gorgonzola)
FOR THE DRESSING:
8 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Honey
2 Tablespoons Mustard
2 Tablespoons Fig Compote (or Jam)
Salt And Pepper, to taste

1
Preheat oven to 200u00b0C (390u00b0F). Prepare couscous according to the instructions on the packet.
2
Peel beets with a vegetable peeler and cut into squares. In a bowl, mix the olive oil, vinegar and sugar. Add the beets and make sure they are coated in the oil mixture. Transfer to a baking dish and roast in the oven for at least 1 hour.
3
In a separate bowl, mix al the ingredients for the dressing. If the dressing is too thick, add some extra olive oli. Take the beets out of the oven and add them to the dressing while still hot. Stir and set aside for a few minutes. This wil help infuse the beets with the dressing and give the dressing a beautifull red colour.
4
Peel and slice avocado. Then cut into small cubes.
5
Mix couscous with the beets, dressing, and chopped parsley and chives. Season to taste with salt and pepper. Transfer to a large serving plate and scatter on walnuts, avocado and crumbled goat cheese or Gorgonzola.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SALAD:, 250 grams Couscous, 6 whole Beets, 6 Tablespoons Olive Oil, and more.

Yes, Couscous With Beets, Avocado And Goat Cheese. falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!