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  • Prep
    10 min
  • Total
    20 min
  • Servings

Couscous, Beets and Goat Cheese Salad


  • 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


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.