We’re now into the month of February and millions of people around the world pledge to eat healthier during the new year. Were you one of them? If so, are you still on track?
Today’s guest post recipe is courtesy of Pereg. Pereg’s wide selection of exotic whole grains, pastas, and seasonings perks up your table as well as your health. Fresh and all-natural, they are verified non-GMO and certified kosher; many products are vegan and gluten-free. Pereg never uses MSG or food coloring.
The recipe will make four 1-cup servings.
Couscous Salad with Beets, Goat Cheese, and Walnuts Recipe
1 cup Pereg Gourmet Israeli Couscous
1 3/4 cups water
4 medium red beets, tops removed
4 tablespoons extra virgin olive oil, divided
1 cup arugula
3 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon 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
Pre-heat the oven to 450-degrees.
Drizzle the beets with ½ 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 ½ inch cube pieces.
Bring 1 ¾ cups water to a boil in a medium saucepan. Add the couscous and ½ 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.
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. Garnish with goat cheese and walnuts and serve at room temperature.
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