Wednesday, May 11, 2011

Pearl Couscous with Roasted Beets and Goat Cheese

1 cup Pearl/Israeli Couscous
2 cups vegetable stock
1 tablespoon chopped fresh dill
3 ounces fresh goat cheese, coarsely crumbled
2 large beets
1 garlic clove, chopped
2 tablespoons extra virgin olive oil (for couscous)

Preheat the oven to 450 F.

Line a baking sheet with foil. 

Peel beets and dice into bite size pieces. In a bowl, drizzle a generous amount of extra virgin olive oil over the beets. Add chopped garlic, salt, and pepper. Toss to coat beets. Place beets on a baking sheet and roast for about 15 minutes or until caramelized and soft. Set aside. 

In a medium size pan, add vegetable stock. Season with salt and black pepper. Drizzle with extra virgin olive oil. Stir and bring to a rolling boil. Add couscous, stir continously for 2 minutes. With the lid on, reduce heat to low and simmer until all the liquid is absorbed and couscous is al dente. Dry about 15 minutes.    

In a large serving bowl, add couscous. Season with salt, black pepper, and an extra drizzle of oil. Arrange the beets around the couscous. Sprinkle with goat cheese and dill. 

Serve warm with rustic bread and salad greens.


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