BEET, SPINACH & GOAT'S CHEESE COUSCOUS

Beet, spinach & goat's cheese couscous image

Perfect for packed lunches, this colourful, filling salad transports really well

Provided by Jennifer Joyce

Time 10m

Yield Makes 2 lunches

Number Of Ingredients 9

Ingredients

zest and juice 1 large orange
140g couscous
25g walnut piece
85g firm goat's cheese , crumbled
6 dried apricots , roughly chopped
4 small cooked beetroot , quartered
2 handfuls spinach leaves
2 tbsp extra-virgin olive oil
juice ½ lemon

Steps:

Put the orange zest, juice and 100ml water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favourite bought vinaigrette), then toss well. Pack in two sealed containers, with the spinach sat on top (it won't go soggy when layered up this way). When ready to eat, toss the spinach through.

Nutrition Facts : Calories 601 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.13 milligram of sodium