Vegetable Couscous, Goat Cheese, and Beets

Vegetable Couscous, Goat Cheese, and Beets
Photo by Sang An

Ingredients

  • 1 Japanese Benriner or other adjustable-blade slicer
  • 1 small beet
  • ¼ cup red onion
  • ½ cup couscous
  • ½ teaspoon salt
  • 1 piece 4-oz soft mild goat cheese from a log
  • ¼ cup fresh corn kernels
  • + 11 more ingredients
    • 1 tablespoon Sherry vinegar
    • 2/3 cup water
    • 1/8 teaspoon black pepper
    • ½ cup zucchini
    • 1 teaspoon fresh chives
    • 1 4-oz ramekin
    • 4 tablespoons olive oil
    • ½ cup red bell pepper
    • 1 teaspoon fresh dill
    • grissini (long thin breadsticks) or flatbread
    • 4 thin prosciutto slices

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. 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, cov...

View full recipe at Epicurious

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