Taco Salad, a la Française

Total time: 25 minutes
         Couscous, chevre (goat cheese) and a vinaigrette add a different twist to this Taco Salad.  Substitute ground turkey and chicken stock if you like.

  Ingredients:

• 8oz (240gr) ground beef
• 1/3 cup (2oz, 60gr) couscous
• 2/3 cup (5oz, 150ml) beef stock
• 1 onion
• 1/2 red or green bell pepper
• 1 rib celery
• 2 cloves garlic
• 1 tbs olive oil
• 1 tsp chili powder
• 3oz (90gr) cherry tomatoes    
• 1 avocado
• 8oz (240gr) taco sauce
• 3oz (90gr) goat cheese
• 2 tbs bread crumbs
• 2 tbs olive oil
• Lettuce - enough for 2 main meal salads
• French Vinaigrette:
• 1 1/2 tbs ketchup
• 2 tsp red wine or sherry vinegar
• 2 tsp Dijon-style mustard
• 1/4 tsp chili powder
• 2 tbs salad olive oil

 Instructions:

• Put couscous in a bowl
• Heat stock to boiling. Pour over couscous, cover and set aside.
• Chop onion, pepper and celery. 
• Mince garlic.
• Heat 1 tbs oil in a large skillet over medium-high heat. Add chili powder and sauté briefly (30 seconds). 
• Add onion, pepper, celery and sauté for 5 minutes. 
• Add garlic, beef and continue cooking until meat is done. 
• Stir in taco sauce and remove from heat. 
• Make vinaigrette: 
• Mix ketchup, vinegar chili powder and mustard.
• Slowly add olive oil, whisking constantly.
• Tear the lettuce and into a large bowl
• Add vinaigrette and toss to coat.
• Divide and arrange on plates. 
• Slice tomatoes and avocado. 
• Slice goat cheese into 6 slices.
• Dip cheese rounds in oil, then in crumbs
• Place on baking sheet and bake, 400F (200C) for 2 minutes. 
• Divide couscous and sprinkle on lettuce, divide beef mixture and put on couscous. 
• Top with hot goat cheese rounds. 
• Artfully arrange tomatoes and avocado slices around salad and serve.