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
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.
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.
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.
Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.
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.
Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste.
Add 1/2 tablespoon dressing to beets and toss to coat.
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.
Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.
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).
Makes 4 servings.