Israeli Couscous Salad with Beets, Chevre, and Herbs

Peel and trim beets, then cut each beet into 6-8 wedges (should make about 4 cups of wedges). Place wedges in a 9 x 13-inch baking dish and toss with 1 tablespoon olive oil and ½ teaspoon sea salt. Roast at 425ºF until tender (about 30 minutes), stirring once halfway through roasting. When beets are done, let cool to room temperature.

While beets are roasting, prepare the couscous. In a 2-quart saucepan, heat the remaining tablespoon of olive oil over medium heat and then add the dry couscous. Toast couscous for about 5 minutes, stirring occasionally, until it turns golden brown. Add the minced garlic, remaining ½ teaspoon salt, and boiling water and stir to combine. Bring to a boil, then reduce heat to low and cook for about 15 minutes until water has been absorbed. Gently fluff the couscous with chopsticks or skewers and then transfer to a mixing bowl to cool.

Toss cooled couscous and beets together with goat cheese and fresh herbs, seasoning to taste with red wine vinegar, additional sea salt, and freshly ground black pepper.