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Israeli Coucous with beets

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  • Israeli Coucous with beets

    A friend brought this over my house last night, it was so good. I would personally add more goat cheese.


    2 medium red beets, washed, trimmed
    2 medium golden beets, washed, trimmed
    1 tablespoon(s) extra-virgin olive oil
    2 cup(s) Israeli couscous
    1 can(s) (14 1/2-ounce) chicken broth, plus 1 can water
    1/2 teaspoon(s) kosher salt
    1/2 cup(s) dried cranberries
    1/3 cup(s) red wine vinaigrette dressing
    4 ounce(s) fresh goat cheese, crumbled
    3 cup(s) māche
    Freshly ground pepper, to taste
    Toasted whole almonds, for garnish

    Heat oven to 425 degrees F. Wrap beets in foil. Roast until a metal skewer inserts easily through them, about 50 minutes.
    While beets roast, heat oil in a medium saucepan over medium heat; add couscous and toast, stirring often, until golden brown, about 5 minutes. Add broth, water, and salt and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes; stir in cranberries. Cover and continue to cook 5 minutes, or until couscous is tender and all liquid has been absorbed. Transfer couscous to a large bowl and let cool slightly. Stir in 2 tablespoons of the vinaigrette dressing.
    Remove beets from foil and let cool until warm and easy to handle. Slip off skins and cut beets into thick slices.
    To serve, spoon couscous onto plates. Top with beet slices, goat cheese, and māche. Spoon the remaining dressing over salads and season with pepper. Garnish with almonds.