Couscous bowl with avocado, beetroot and pecan nuts

Couscous bowl with avocado, beetroot and pecan nuts

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 718 kcal
, Fat: 41 g
, Carbohydrate: 65 g
, Protein: 18 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

150 g couscous
1 avocado
200 g boiled beets, coarsely grated
4 tbsp plain cottage cheese
1 tbsp pumpkin seeds
2 tbsp pecan nuts
3 tbsp olive oil
½ lemon, use grated zest and juice
salt and pepper to taste
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How it's done

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Prepare the couscous according to the packet instructions, divide into two bowls. Toast the pumpkin seeds. Serve the avocado, beetroot and cottage cheese on top of the couscous. Sprinkle the pumpkin seeds and pecan nuts over the top. Combine the oil, lemon zest and lemon juice, season, drizzle over the bowls.

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