Put the couscous in a small bowl, pour the broth over it and let it soak.
Cook the beetroot in the skin for 5 - 7 minutes, then peel and grate, this is best done with a schnitzel. Peel and grate the carrots and apple as well. Cut the sheep`s cheese into small cubes.
Mix all ingredients and season with olive oil, balsamic cream, agave syrup, salt and pepper and chill a little.