Beetroot and spinach couscous salad

Serves 1

zest and juice of 1 blood orange
70g couscous
15 g walnuts
1 handful of fresh baby spinach leaves
2 small cooked beetroots, cut into small pieces
1 tbsp olive oil
1 tbsp lemon juice
salt and freshly ground pepper
50g fresh goat cheese

1. In a small saucepan, combine the orange zest, juice and 50ml cold water and bring to the boil. Pour the mixture over the couscous, stir well, cover and let stand for 5 minutes. Fluff couscous with fork to separate grains.

2. In a medium bowl, mix couscous, walnuts, beetroot and spinach leaves. For the dressing, whisk the olive oil, lemon juice, salt and pepper and pour over salad. Top with crumbled goat cheese.

from Cooking Your Dream