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Beetroot couscous with ossekop cheese

Our culinary advisors created an amuse-bouche of beetroot couscous with ossekop cheese.

Ingredients

Beet juice
Pearl couscous
ossekop cheese
Cooked beets
Honey

Preparation

  1. Cut cooked beets into thin slices and cut out small rounds. Smoke these in about 15 minutes in a smoker over low heat.
  2. Cook pearl couscous in beet juice (follow the instructions on the package). Stir in a little honey once the couscous is cooked.
  3. Place the warm couscous in a bowl, put the smoked beet slice on top, and finally spoon some ossekop cheese over it.