Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 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. Let stand, covered, 5 minutes.

　　

Step 3

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. 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.

　　

Step 4

Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.

　　

Step 5

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.

　　

Step 6

Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.

　　

Step 7

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.

　　

Step 8

Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.

　　

Step 9

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.

　　Cooks' note:

　　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).