zest and juice of 1 large orange
1 cup couscous
1/2 cup walnut pieces
1/3 cup firm goat’s cheese , crumbled
6 dried apricots, roughly chopped
4 small cooked beets, quartered
2 handfuls torn lettuce leaves
FOR THE DRESSING:
2 tbsp olive oil
Juice of ½ lemon
Put the orange zest, juice and 1 1/2 cups water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favorite bought vinaigrette), then toss well. Serve over lettuce leaves.
Adapted from Good Food Magazine, Feb. 2009.