Vegetable Couscous with Goat Cheese

Source: Gourmet  | August 2004 (adapted)

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.