4beetrootsmedium sized, roughly diced into 1 inch pieces
2cupsarugula/rocketalso known as rocket
4ozgoats cheesearound 110g which is the size of a small block from the supermarket
1cupIsraeli cous coussee notes
1tablespoonlemon juicethe juice of half a lemon
salt and pepper
Prepare the beetroots
Preheat oven to 200C/400F
Place beetroots on a baking tray lined with parchment paper.
Toss with 1 tablespoon of olive oil, and season with salt and pepper.
Roast in oven 20-25 minutes, or until softened but still slightly crunchy.
Remove and cool.
Prepare the cous cous
Place water, lemon juice, salt and pepper and 1 tablespoon of olive oil in a medium size saucepan.
Bring to boil, reduce heat and add cous cous.
Simmer cous cous 8-10 minutes, or until water is absorbed and cous cous is al dente.
Fluff with a fork to break up the cous cous and set aside. (note 2)
Place arugula/rocket in a salad bowl.
Top with cous cous, and beetroot.
Crumbled goat cheese over top and sprinkle over walnuts.
Drizzle over a generous amount of balsamic glaze
Serve and enjoy!
Israeli cous cous is also known as 'pearl cous cous'. You should find it in regular supermarkets or bulk sections of supermarkets. It is a thicker type of cous cous that resembles more of a pasta than a traditional cous cous. You can also use quinoa, buckwheat or regular cous cous if you don't have Israeli cous cous.The cous cous may clump together, but don't worry about it as the balsamic reduction and the process of mixing the salad will help break it up. This step can be done prior to serving, however the cous cous will clump even more. it won't change the taste of the salad at all, you just may have larger chunks of cous cous!