Israeli Couscous Salad | Blue Flame Kitchen

Ingredients

• 5 small beets, trimmed, unpeeled
• 1 cup Israeli couscous
• 1/2 cup finely chopped red onion
• 1/2 cup golden raisins
• 1/4 cup red wine vinegar
• 2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 clove garlic, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tbsp sliced almonds, toasted and ground
• Lettuce leaves*
• 3/4 cup crumbled soft goat cheese
• Toasted sliced almonds*