Cous­cous with Beet­root and Goats Cheese

(serves 4)

200 grams (a lit­tle less than a cup) raw instant couscous
2 tsps olive oil
2 cloves gar­lic, minced
125 grams (about 1/2 cup) chick­en stock
1 small white onion, minced
6 medi­um roast­ed beet­roots, cubed
1 cup crum­bled goats cheese
1/2 cup toast­ed pinenuts
sea salt and pep­per to taste

Put the cous­cous in a bowl and cov­er with water, JUST cov­er. The cous­cous will soak up this water instant­ly. Fluff a bit with a fork and set aside.

Saute the gar­lic and onion in the olive oil until soft. Heat the chick­en stock until boil­ing and pour over the cous­cous and fluff well. Add all oth­er ingre­di­ents and toss thor­ough­ly. Lovely!