Recipe for French-Style Couscous with Marinated Goats’Cheese, Beetroot and Hazelnuts Bowl

200g baby beetroot
1tbsp balsamic vinegar
100g log plain soft goats’ cheese
1 clove garlic, crushed
handful fresh tarragon, chervil, flat-leaf parsley or chives, finely chopped
½ cup extra-virgin olive oil
1tbsp hazelnuts
pinch za’atar, ras el hanout or sumac
1x125g sachet Tipiak Couscous with Tomatoes and Provencal Herbs
1 fresh nectarine, sliced (or use a segmented orange or chopped dried apricots)

How To
Place the washed baby beetroot in aluminium foil, add the balsamic vinegar, a little olive oil and salt to taste. Tightly close the parcel and bake in a 160°C oven for 1-1½ hours, until beetroot are very tender. Allow to cool.

At the same time, carefully slice the goats’ cheese into rounds, place in a shallow glass dish and add the garlic, herbs and ½ cup extra-virgin olive oil. Cover and set aside to marinate until needed.

When ready to serve, add the hazelnuts to a hot pan and toast until fragrant, moving the pan constantly so the nuts do not burn. Remove from the pan, toss with your chosen pinch of spice and set aside.

Meanwhile, make the Tipiak Couscous with Tomatoes and Provencal Herbs according to pack instructions, fluff and divide between 2 bowls.

Top with halved beetroot, marinated goats’ cheese, fruit, hazelnuts and spoon over the rest of the marinade. Serve immediately.

Add diced chicken.

Recipe provided by Stafford Bros and Draeger, the exclusive South African importers of the Tipiak range of best quality fragrant quinoa and couscous.

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