Couscous bowl with avocado, beetroot and pecan nuts

Name: Couscous bowl with avocado, beetroot and pecan nuts
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp pumpkin seeds; 2 tbsp pecan nuts; 4 tbsp plain cottage cheese; 1 avocados; 200 g boiled beets; ½ lemons; 3 tbsp olive oil; 150 g couscous; salt and pepper to taste

Total: 30 min. | Active: 30 min.

vegetarian

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Ingredients

for 2 person

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

How it's done

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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