ISRAELI COUSCOUS SALAD

Ingredients

• 5 small beets, trimmed, unpeeled
• 1 cup Israeli couscous
• 1/2 cup finely chopped red onion
• 1/2 cup golden raisins
• 1/4 cup red wine vinegar
• 2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 clove garlic, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tbsp sliced almonds, toasted and ground
• Lettuce leaves*
• 3/4 cup crumbled soft goat cheese
• Toasted sliced almonds*

Directions

1. Preheat oven to 400°F. Individually wrap beets tightly in foil and place in a baking dish.
2. Bake until tender when pierced with a fork, about 1 1/4 hours. Unwrap beets; when cool enough to handle, peel beets. Cut beets into 3/8 inch cubes. Transfer to a bowl; set aside. There should be about 2 cups.
3. Meanwhile, cook couscous in boiling salted water until couscous is tender, about 25 minutes. Drain and transfer couscous to a bowl. Add onion and raisins to couscous; set aside.
4. To prepare dressing, whisk together vinegar, mustard, salt, pepper and garlic. Gradually whisk in oil until blended. Whisk in ground almonds.
5. Add 1/2 cup dressing to beets and toss to combine. Add 1/4 cup dressing to couscous mixture and toss to combine.
6. Place lettuce leaves on individual serving plates. Top each serving with 1/2 cup couscous mixture and 1/3 cup beet mixture. Sprinkle each serving with cheese and toasted sliced almonds. Drizzle with remaining dressing.