Vegetable Couscous, Goat Cheese, and Beets

Ingredients

• 1 small beets trimmed ( 2 inches in diameter)
• 0.1 teaspoon pepper black
• 3 oz couscous 
• 1 teaspoon chives fresh finely chopped
• 0.3 cup ears corn fresh
• 1 teaspoon optional: dill fresh chopped
• 4 oz goat cheese soft
• 4 servings breadsticks thin (long breadsticks)
• 4 tablespoons olive oil 
• 4 slices pancetta thin
• 0.5 cup bell pepper diced red ()
• 0.3 cup onion diced red ()
• 0.5 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 0.7 cup water 
• 0.5 cup zucchini diced ()

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• plastic wrap
• ramekin
• spatula

Directions

1. Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill.
2. Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat.
3. Let stand, covered, 5 minutes.
4. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute.
5. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.
6. Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
7. Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl.
8. Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste.
9. Add 1/2 tablespoon dressing to beets and toss to coat.
10. Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.
11. Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
12. Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.
13. Couscous can be made 1 day ahead and chilled, covered. Bring to room temperature before stirring into vegetables.*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).