- 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.