Israeli Couscous Salad with Beets, Goat Cheese & Walnuts
By FBWorld Team

There's a host of super grains -some well known and others still under the radar - each with their own unique set of benefits. Most are packed with B vitamins, magnesium and other important minerals and nutrients. Some whole grains, such as quinoa, are considered complete proteins (containing all 8 essential amino acids). Since fiber swells, typically, whole grains will help keep you feeling fuller longer. Here's one recipe from Pereg Gourmet that incorporates such grains.

Israeli Couscous Salad with Beets, Goat Cheese & Walnuts

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Yield: 4 1-cup servings

1 cup (1 package) Pereg Gourmet Israeli Couscous
1 3/4 cups Water
4 medium Red Beets, (tops removed)
4 tbls. Extra Virgin Olive Oil, (divided)
1 cup Arugula
3 tbls. Lemon Juice
1/2 tspn. Kosher Salt
1/4 tspn. Black Pepper
1/4 cup Red Onion, (sliced thin)
1/2 bunch Scallions, (sliced thin (light green and white pieces)
1/4 cup crumbled Goat Cheese
1/4 cup Walnuts pieces

1. Pre-heat the oven to 450-degrees.

2. Drizzle the beets with 1/2 tablespoon olive oil and wrap the beets loosely in tin foil. Roast for 40-60 minutes until tender. Cool, peel, and dice the beets into 1/2 inch cube pieces.

3. Bring 1 3/4 cups water to a boil in a medium saucepan. Add the couscous and 1/2 tablespoon olive oil and stir. Reduce heat to low, cover, and cook for 10 minutes until the liquid is absorbed. Turn off heat, stir in arugula to let wilt and let stand for 5 minutes. Set aside.

4. To make the dressing, whisk together lemon juice, salt, pepper and remaining 3 tablespoons extra virgin olive oil. Add the red onions and let site for 30 minutes. Combine couscous, beets, red onion, scallions, and dressing.

5. Garnish with goat cheese and walnuts and serve at room temperature.


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