Vegetable Couscous with Goat Cheese
Yield: 4 Servings (8 tasters)
Active time: 30 min Start to finish: 30 min
Ingredients
1
teaspoon chopped fresh dill
1
teaspoon finely chopped fresh chives
1/8
teaspoon black pepper
1
(4-oz) piece soft mild goat cheese from a log
3
cup vegetable stock
1/2
teaspoon salt
4
tablespoons olive oil
2
cup couscous (5 oz)
¼
to ½ medium red onion
2
small zucchini
½
each green, red, and yellow peppers
½ cup
fresh corn kernels
½ cup
fresh peas
1
tablespoon Sherry vinegar
preparation
Cut dill and chives with scissors onto
a paper plate. Add black pepper, stir together, roll cheese in herb mixture to
coat sides (not ends). Set cheese on plate and into refrigerator until needed
for service.
Bring stock, salt, and 1 tablespoon oil
to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and
remove from heat. Let stand, covered, for 5 minutes.
Heat 1 tablespoon oil in a 12-inch
heavy skillet over moderate heat until hot but not smoking, then cook onion,
stirring, 1 minute. Add zucchini, bell pepper, corn and peas and cook,
stirring, until zucchini is bright green, about 3 minutes. Season with salt and
pepper and transfer to a bowl.
Fluff couscous with a fork and stir
into vegetables, then season with salt and pepper.
Whisk together vinegar, remaining 2
tablespoons oil, and salt and pepper to taste. Add half to couscous and toss.
Unwrap cheese and cut crosswise into
equal slices with a lightly oiled knife, then arrange 1/2 cheese slice
alongside each couscous mound and spoon remaining dressing around mounds.
cooks' note: Couscous can be made 1 day
ahead and chilled, covered. Bring to room temperature before stirring into
vegetables.
