How To Make Beet, Spinach & Goat’s Cheese Couscous
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup couscous
- 2 cups vegetable broth
- 1 beet, cooked and diced
- 2 cups baby spinach
- 1/2 cup crumbled goat’s cheese
- 1/4 cup chopped fresh herbs (such as parsley and dill)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
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In a medium saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 10 minutes.
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Fluff the couscous with a fork and transfer it to a large salad bowl.
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Add the diced beet, baby spinach, crumbled goat’s cheese, and chopped fresh herbs to the couscous.
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In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle this dressing over the couscous mixture and gently toss to combine.
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Serve the beet, spinach & goat’s cheese couscous as a side dish or as a light and refreshing main course.
Nutrition
- Calories : 240kcal
- Total Fat : 9g
- Saturated Fat : 3g
- Cholesterol : 6mg
- Sodium : 500mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 8g
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