Vegetable Couscous with Beets and Goat Cheese
- Number of Servings: 2
Ingredients
Directions
1 teaspoon chopped fresh dill1 teaspoon chopped fresh chives1/8 teaspoon black pepper1 -4oz piece goat cheese from a log 1 cup water1/2 teaspoon salt2 tablespoons olive oil1/2 cup couscous 1/4 cup chopped onion1/4 cup chopped zucchini1/4 cup diced red bell pepper1/4 cup thinly sliced mushrooms2 small beets cooked (roasted tastes best)1 tablespoon balsamic vinegar
Bring water with salt to a boil. Add coscsous, cover and set aside.
Saute vegetables 5-8 minutes.
Roll goat cheese in pepper, chives & dill.
In large bowl add couscous fluffed up with fork and mix in sauted vegetables.
Slice beets into pieces resembling matchsticks. Mix vinegar and 1/2 TBS olive oil and coat beets.
Divide couscous mixture into two smaller bowls and firmly press down. Flip over onto dinner plate for a "voila" presentation. Place beets on one side and herbed cheese on the other.
Serving Size: Serves 2 generous portions
Number of Servings: 2
Recipe submitted by SparkPeople user FRAUCHING.
Saute vegetables 5-8 minutes.
Roll goat cheese in pepper, chives & dill.
In large bowl add couscous fluffed up with fork and mix in sauted vegetables.
Slice beets into pieces resembling matchsticks. Mix vinegar and 1/2 TBS olive oil and coat beets.
Divide couscous mixture into two smaller bowls and firmly press down. Flip over onto dinner plate for a "voila" presentation. Place beets on one side and herbed cheese on the other.
Serving Size: Serves 2 generous portions
Number of Servings: 2
Recipe submitted by SparkPeople user FRAUCHING.
Nutritional Info Amount Per Serving
- Calories: 347.1
- Total Fat: 13.9 g
- Cholesterol: 13.0 mg
- Sodium: 249.5 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 4.2 g
- Protein: 12.9 g
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