Vegetable Couscous with Beets and Goat Cheese

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Vegetable Couscous with Beets and Goat Cheese calories by ingredient


This Salad makes a complete meal for Lunch. This Salad makes a complete meal for Lunch.
Number of Servings: 2


    1 teaspoon chopped fresh dill
    1 teaspoon chopped fresh chives
    1/8 teaspoon black pepper
    1 -4oz piece goat cheese from a log
    1 cup water
    1/2 teaspoon salt
    2 tablespoons olive oil
    1/2 cup couscous
    1/4 cup chopped onion
    1/4 cup chopped zucchini
    1/4 cup diced red bell pepper
    1/4 cup thinly sliced mushrooms
    2 small beets cooked (roasted tastes best)
    1 tablespoon balsamic vinegar


I like to cook down my balsamic vinegar to make more of a sauce. If you do this, start with 2 TBS of 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.