Kristen in London » Blog Archive » Couscous with Beetroot and Goats Cheese

Couscous with Beetroot and Goats Cheese

(serves 4)

200 grams (a little less than a cup) raw instant couscous
2 tsps olive oil
2 cloves garlic, minced
125 grams (about 1/2 cup) chicken stock
1 small white onion, minced
6 medium roasted beetroots, cubed
1 cup crumbled goats cheese
1/2 cup toasted pinenuts
sea salt and pepper to taste

Put the couscous in a bowl and cover with water, JUST cover. The couscous will soak up this water instantly. Fluff a bit with a fork and set aside.

Saute the garlic and onion in the olive oil until soft. Heat the chicken stock until boiling and pour over the couscous and fluff well. Add all other ingredients and toss thoroughly. Lovely!

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About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Random Recipe

Gladys Taber’s Chicken Liver Pate

Gladys Taber’s Chicken Liver Pate
(serves many at a party, on toast)

1/2 lb fresh chicken livers
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read the rest of this recipe

Cous­cous with Beet­root and Goats Cheese

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Gladys Taber’s Chicken Liver Pate

Couscous with Beetroot and Goats Cheese

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