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Beet, spinach & goat’s cheese couscous

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

  • Prep: 10 mins
  • Makes 2 lunches
  • Easy
  • Makes 2 lunches
  • Easy
  • Calories 601
  • Carbohydrates 57
  • Saturated Fat 11
  • Sugar 22
  • Protein 21
  • Fat 34
  • Fibre 5
  • Salt 1.13

Nutrition per serving

  • Calories 601
  • Carbohydrates 57
  • Saturated Fat 11
  • Sugar 22
  • Protein 21
  • Fat 34
  • Fibre 5
  • Salt 1.13

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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