Vegetable Couscous, Goat Cheese, and Beets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 30 min Start to finish: 30 min Ingredients:
1 teaspoon chopped fresh dill |
1 teaspoon finely chopped fresh chives |
1/8 teaspoon black pepper |
1 (4-oz) piece soft mild goat cheese from a log |
2/3 cup water |
1/2 teaspoon salt |
4 tablespoons olive oil |
1/2 cup couscous (3 oz) |
1/4 cup diced (1/4 inch) red onion |
1/2 cup diced (1/4 inch) zucchini |
1/2 cup diced (1/4 inch) red bell pepper |
1/4 cup fresh corn kernels |
1 small beet (about 2 inches in diameter), trimmed |
1 tablespoon sherry vinegar |
4 thin prosciutto slices (optional) |
accompaniment: grissini (long thin breadsticks) or flatbread |
Directions:
1. Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill.
2. Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes.
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.
4. Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
5. Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl.
6. Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.
7. Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.
8. Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
9. Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.
10. Cooks' note: Couscous can be made 1 day ahead and chilled, covered. Bring to room temperature before stirring into vegetables. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).
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