Lunch

Vegetable Couscous with Beets and Goat Cheese is for Lunch.

Vegetable Couscous with Beets and Goat Cheese takes several minutes to prepare.

Vegetable Couscous with Beets and Goat Cheese takes several minutes to cook.

Vegetable Couscous with Beets and Goat Cheese makes 2 servings.

The ingredients for Vegetable Couscous with Beets and Goat Cheese are:

1 teaspoon chopped fresh dill
1 teaspoon chopped fresh chives
1/8 teaspoon black pepper
1 -4oz piece goat cheese from a log
1 cup water
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup couscous
1/4 cup chopped onion
1/4 cup chopped zucchini
1/4 cup diced red bell pepper
1/4 cup thinly sliced mushrooms
2 small beets cooked (roasted tastes best)
1 tablespoon balsamic vinegar

Here is how you make Vegetable Couscous with Beets and Goat Cheese:

Bring water with salt to a boil. Add coscsous, cover and set aside.Saute vegetables 5-8 minutes. Roll goat cheese in pepper, chives & dill.In large bowl add couscous fluffed up with fork and mix in sauted vegetables.Slice beets into pieces resembling matchsticks. Mix vinegar and 1/2 TBS olive oil and coat beets.Divide couscous mixture into two smaller bowls and firmly press down. Flip over onto dinner plate for a "voila" presentation. Place beets on one side and herbed cheese on the other.Serving Size: Serves 2 generous portionsNumber of Servings: 2Recipe submitted by SparkPeople user FRAUCHING.

The nutritional information for Vegetable Couscous with Beets and Goat Cheese is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 347.1

• Total Fat: 13.9 g
• Cholesterol: 13.0 mg
• Sodium: 249.5 mg
• Total Carbs: 43.6 g
• Dietary Fiber: 4.2 g
• Protein: 12.9 g