Israeli Couscous Salad With Beets, Chevre, And Herbs

1. 1

   Peel and trim beets, then cut each beet into 6-8 wedges (should make about 4 cups of wedges). Place wedges in a 9 x 13-inch baking dish and toss with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Roast at 425u00b0F until tender (about 30 minutes), stirring once halfway through roasting. When beets are done, let cool to room temperature.

2. 2

   While beets are roasting, prepare the couscous. In a 2-quart saucepan, heat the remaining tablespoon of olive oil over medium heat and then add the dry couscous. Toast couscous for about 5 minutes, stirring occasionally, until it turns golden brown. Add the minced garlic, remaining 1/2 teaspoon salt, and boiling water and stir to combine. Bring to a boil, then reduce heat to low and cook for about 15 minutes until water has been absorbed. Gently fluff the couscous with chopsticks or skewers and then transfer to a mixing bowl to cool.

3. 3

   Toss cooled couscous and beets together with goat cheese and fresh herbs, seasoning to taste with red wine vinegar, additional sea salt, and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

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