Beetroot and Chive cous cous

150g couscous

150ml Vegetable stock or water (boiling)

1 cooked beetroot

1 large tomato

20g fresh chives snipped

1 tablespoon Extra virgin Olive Oil

2 teaspoons of vanilla extract

1 tbsp lemon juice

50g soft goats cheese crumbled

Place the couscous in a large bowl, add boiling water or stock and season. Cover with a clean tea towel and leave for 5 minutes, then fluff up with a fork. Set aside to cool.

Finely dice the beetroot and tomato then stir into the couscous along with any juices.

Whisk together the oil and lemon juice, season with salt, pepper and chives and then stir through into the couscous.

Leave to stand for a few minutes to infuse, and then top with crumbled goats cheese.

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