Beet, spinach & goat’s cheese couscous
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Beet, spinach & goat’s cheese couscous

By Jennifer Joyce

Perfect for packed lunches, this colourful, filling salad transports really well

  • Prep:10 mins
  • Easy

Nutrition per serving

  • kcal 601
  • fat 34g
  • saturates 11g
  • carbs 57g
  • sugars 22g
  • fibre 5g
  • protein 21g
  • salt 1.13g

Ingredients

  • zest and juice 1 large orange
  • 140g couscous
  • 25g walnut pieces
  • 85g firm goat's cheese, crumbled
  • 6 dried apricots, roughly chopped
  • 4 small cooked beetroot, quartered
  • 2 handfuls spinach leaves
  • 2 tbsp extra-virgin olive oil
  • juice ½ lemon

Method

  1. Put the orange zest, juice and 100ml water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favourite bought vinaigrette), then toss well. Pack in two sealed containers, with the spinach sat on top (it won’t go soggy when layered up this way). When ready to eat, toss the spinach through.

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