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Beet, Spinach and Goat Cheese Couscous

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“Easy and healthy take to work lunch.”
READY IN:
10mins
YIELD:
2 lunches
UNITS:
US

Ingredients Nutrition

  • 1 large orange, zest and juice
  • 5 ounces couscous
  • 1 ounce walnuts, chopped (optional)
  • 3 ounces firm goat cheese, crumbled
  • 6 dried apricots, chopped
  • 4 small beets, cooked, quartered
  • 2 ounces spinach leaves
  • salt and pepper
  • For the dressing
  • 2 tablespoons extra virgin olive oil
  • 12 lemon, juice

Directions

  1. Put the orange zest, juice and 7tbs water in a small pan and bring to the boil,.
  2. Place the couscous in a medium bowl and pour the hot liquid over it. Mix well, then cover and leave to absorb for 5 minutes.
  3. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beets and seasoning.
  4. Mix the oil and lemon juice (or use your favourite bought vinaigrette) then toss well.
  5. Pack into sealed containers with the spinach sat on top so it does not go soggy.
  6. When ready to eat, toss spinach through the rest of the salad.

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