30 ml red wine vinegar 2 tbsp
30 ml olive oil 2 tbsp
30 ml orange juice, freshly squeezed 2 tbsp
5 ml dijon mustard 1 tsp
salt & pepper to taste
250 ml chicken broth or vegetable stock 1 cup
2 ml orange zest, finely grated 1/2 tsp
250 ml couscous 1 cup
500 ml small beets, cooked, peeled & finely diced 2 cup
75 ml dried cranberries 1/3 cup
60 ml goat cheese, crumbled 1/4 cup
60 ml green pumpkin seeds, toasted 1/4 cup
500 ml packed baby spinach 2 cup
In a small bowl, whisk together vinegar, oil, orange juice, mustard, salt and pepper to taste.
In a saucepan, bring broth and orange zest to boil. Stir in couscous and immediately remove from heat. Cover and let stand for about 5 minutes or until broth is absorbed. Fluff with a fork and transfer to large bowl.
Add beets, cranberies, goat cheese and pumpkin seeds. Drizzle dressing over top and gently stir to combine. The couscous will immediately start to turn a marbled dark red colour from the beet juices. Don’t over stir or the salad will become gluey. Cover and refrigerate for at least 1 hour and preferably up to 24 hours to let the flavours develop. Just before serving, toss in spinach.
Serves: 4