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1
Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends).
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2
Wrap cheese in plastic wrap and chill.
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3
Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan.
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4
Stir in couscous, then cover pan and remove from heat.
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5
Let stand, covered, 5 minutes.
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6
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute.
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7
Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes.
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8
Season with salt and pepper and transfer to a bowl.
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9
Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
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10
Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks.
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11
Rinse beets and pat dry, then transfer to a bowl.
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12
Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste.
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13
Add 1/2 tablespoon dressing to beets and toss to coat.
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14
Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula.
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15
Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.
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16
Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
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17
Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.
