Kimberly Peil

Israeli Couscous Salad with Golden Beets, Cranberries, and Goat Cheese

In Uncategorized on July 17, 2013 at 9:55 am

Anybody that knows me knows I love food.  And while I can cook, I rarely deviate from the recipe at hand.  However, I had made this Israeli Couscous salad before, and something was just a bit off about it.  Plus, I had picked up some beautiful golden beets at the farmer’s market and needed something to do with them.  Am I the only one that likes beets totally plain and by themselves?  Well, apparently in my house I am.

So Sunday night I decided to alter the recipe myself (gasp!).  And it turned out perfect!  So I thought I would jot it down and share it before I forgot all those wonderful changes that I made.  



Israeli Couscous Salad with Golden Beets, Cranberries, and Goat Cheese

3 Golden Beets, washed and trimmed
1 1/2 cups Israeli Couscous
3 cups water
1/2 tsp sea salt
1/2 cup dried cranberries
4 oz fresh goat cheese, crumbled
3 cups mixed greens
1/3 cup red wine vinaigrette (recipe to follow)
freshly ground pepper, to taste

Heat oven to 425 degrees F. Wrap beets in foil. Roast until a metal skewer inserts easily through them, about 50 minutes.  

While beets roast, heat oil in a medium saucepan over medium heat; add couscous and toast, stirring often, until golden brown, about 5 minutes. Add water and salt and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes; stir in cranberries. Cover and continue to cook 5 minutes, or until couscous is tender and all liquid has been absorbed. Transfer couscous to a large bowl and let cool slightly. Stir in 2 tablespoons of the vinaigrette dressing.

Remove beets from foil and let cool until warm and easy to handle. Slip off skins and cut into bite-size pieces.  Gently toss beets into prepared couscous.

To serve, place 1 cup mixed greens on plate.  Spoon couscous onto mixed greens. Top with goat cheese. Spoon the remaining dressing over salads and season with pepper. 

Red Wine Vinaigrette 
1/4 cup red wine vinegar
1 tsp honey
1 1/2 tbsp lemon juice
1 tsp salt
freshly ground black pepper
1/2 cup olive oil

Whisk vinegar, honey, lemon juice, and salt together.  Gradually whisk in olive oil.  Add pepper to taste.



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