Cous cous salad with beetroot and goat's cheese (3 colours)
Ingredients Orange - juice of 1 large Water - 100 ml Cous cous - 140 g Cooked beetroots - 4 small (~230 g), chopped into quarters or eighths Goats cheese - 64 g, chopped Walnuts - 25 g, chopped into large pieces Spinach - 2 handfuls (~40 g)
Methods 1) Place the cous cous in a large pyrex bowl. 2) Heat the orange juice with the water in a small pan. When it begins to boil remove from the heat and pour over the cous cous. Leave for 5 minutes and then fluff up with a fork. 3) Mix the other ingredients into the cous cous and serve warm or cold. Serves 2.