Name: Couscous, Beet and Goat Cheese Salad
Prep time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan/North African
Ingredients: 500 ml (2 cups) couscous; 60 ml (1/4 cup) vinaigrette, to taste; 1 litre (4 cups) beets, cooked and diced (available in a can); 750 ml (3 cups) of baby spinach; 175 ml (3/4 cups) roasted almonds grounded; 1 Cendrillon cheese (125 g), sliced; Salt; Pepper

Prep

10 min
Total

20 min
Serving

4

Couscous, Beets and Goat Cheese Salad

Featured Product

Le Cendrillon

Crowned Gold in its category at the 2022-23 World Cheese Awards. Vegetable-ash-covered cheese with a marble-textured rind and a smooth ivory body; acidulous, semi-strong taste that becomes more pronounced with age.

*2023-24 Gold in its category - World Cheese Awards

Discover it

Ingredients

500 ml (2 cups) couscous
60 ml (1/4 cup) vinaigrette, to taste
1 litre (4 cups) beets, cooked and diced (available in a can)
750 ml (3 cups) of baby spinach
175 ml (3/4 cups) roasted almonds grounded
1 Cendrillon cheese (125 g), sliced
Salt
Pepper

Directions

For the couscous:

In a large pan, cook the couscous until it is ready. Follow the instructions on the package.

For the salad:

Mix all ingredients, excluding the goat cheese, in a big bowl. Sprinkle Cendrillon cheese on each portion and serve.

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