Chive & Beetroot Couscous

Serves 4

1 ½ Cups couscous
1 ½ Cup boiling vegetable stock or water
1 large beet, cooked (substitute water packed canned beets in a pinch)
1 Ontario hot house tomato, finely diced
3 bunches chives, finely chopped
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
100g soft goat’s cheese (Woolwich if available)

Method:

• Place the couscous in a large heatproof bowl and add the water or stock. Cover and leave to cool, occasionally breaking up the lumps with a fork.

• Finely dice the beet, saving any juices. Add the tomato, chives (reserve a few for garnish), the beet and its juices to the couscous. Stir together until the couscous is evenly coloured by the beet juice.

• In a small bowl, whisk together the olive oil, lemon juice and season with kosher salt & pepper. Pour on the couscous and stir in evenly to incorporate. Let stand for 30 minutes or so. The couscous colour will intensify over time.

• To serve, spoon into small bowls and top with crumbled goat’s cheese and garnish with the reserved chives.

• Add a piece of oven roasted or grilled chicken breast for a delicious and healthy meal.