Vegetable Couscous, Goat Cheese, and Beets

• 1 teaspoon chopped fresh dill
• 1 teaspoon finely chopped fresh chives
• 1/8 teaspoon black pepper
• 1 (4-oz) piece soft mild goat cheese from a log
• 2/3 cup water
• 1/2 teaspoon salt
• 4 tablespoons olive oil
• 1/2 cup couscous (3 oz)
• 1/4 cup diced (1/4 inch) red onion
• 1/2 cup diced (1/4 inch) zucchini
• 1/2 cup diced (1/4 inch) red bell pepper
• 1/4 cup fresh corn kernels
• 1 small beet (about 2 inches in diameter), trimmed
• 1 tablespoon Sherry vinegar
• 4 thin prosciutto slices (optional)
• Special equipment: a Japanese Benriner* or other adjustable-blade slicer; a 4-oz ramekin
• Accompaniment: grissini (long thin breadsticks) or flatbread

1. Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends).
2. Wrap cheese in plastic wrap and chill.
3. Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan.
4. Stir in couscous, then cover pan and remove from heat.
5. Let stand, covered, 5 minutes.
6. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute.
7. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes.
8. Season with salt and pepper and transfer to a bowl.
9. Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
10. 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.
11. Rinse beets and pat dry, then transfer to a bowl.
12. Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste.
13. Add 1/2 tablespoon dressing to beets and toss to coat.
14. Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula.
15. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.
16. Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
17. 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.

dill, fresh chives, black pepper, goat cheese, water, salt, olive oil, couscous, red onion, zucchini, red bell pepper, fresh corn kernels, diameter, sherry vinegar, ramekin, accompaniment

Taken from www.epicurious.com/recipes/food/views/vegetable-couscous-goat-cheese-and-beets-109734 (may not work)