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Beet, Spinach & Goat’s Cheese Couscous Recipe

Beet, Spinach & Goat’s Cheese Couscous Recipe

Photos of Beet, Spinach & Goat’s Cheese Couscous Recipe

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.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 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


  1. 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.

  2. Fluff the couscous with a fork and transfer it to a large salad bowl.

  3. Add the diced beet, baby spinach, crumbled goat’s cheese, and chopped fresh herbs to the couscous.

  4. 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.

  5. Serve the beet, spinach & goat’s cheese couscous as a side dish or as a light and refreshing main course.


  • 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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