Couscous with Goat Cheese and Vegetables

I LOVE goat cheese. It may very well be my favorite of all the cheeses. Others definitely have their uses, but goat cheese reigns supreme in my book. As good as it is on its own, I decided it was time to incorporate this beautiful ingredient into other dishes. Enter the couscous. I think this is the first time I’ve ever made it at home and have gladly discovered that it is mind-numbingly easy to do. Just bring the cooking liquid to a boil, add the couscous, and let it sit for a few minutes. I used chicken stock instead of water to add a little extra oomph. Because of the ease of this meal, it’s easy to prepare after a long day in the office, but it’s also fancy enough to make for more special occasions if you’re so inclined.

Ingredients:

• 2 1/2 cups chicken broth
• 2 1/2 cups couscous 
• 1 seedless cucumber (diced)
• 2 plum tomatoes (diced)
• 1 small red onion (diced)
• 4 oz package of goat cheese
• extra virgin olive oil
• salt
• pepper

Procedure:
Bring the chicken stock to a boil. Stir in the couscous, turn off the burner, cover, and let sit for 5-10 minutes. Fluff it with a fork after the wait time. Add the diced vegetables, drizzle with olive oil, crumble in the goat cheese, and season with salt and pepper. Mix it together and give it a taste to see if you need to adjust the seasoning.

For the steak I just seasoned with a little salt and pepper and and sauteed it in a pan to a nice medium. A glass of red wine along with a meal never hurt anyone. Plus, it helps to relieve the stresses from the workday.