Couscous with zucchini, beetroot and walnuts

Name: couscous with zucchini, beetroot and walnuts
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 zucchini; 2 clove garlic; 2 cooked beet; 375 gram couscous; 1 lime; 1 avocado; 2 spring / forest onion; 150 soft goat cheese; 2 fresh coriander; 50 walnut

Ingredients

4 tablespoon olive oil
1 zucchini
2 clove garlic
2 cooked beet
375 gram couscous
1 lime

1 avocado
2 spring / forest onion
150 soft goat cheese
2 fresh coriander
50 walnut

Directions

Heat 2 tablespoons of oil and stir-fry in the zucchini and garlic for about 2 minutes.
Mix the rest of the oil through the beetroot and season with salt and pepper.
Pour 500 ml of boiling water over the couscous in a bowl and add the lime zest and 1 teaspoon of salt. Let it soak and stir the couscous with a fork.
Sprinkle the avocado cubes with the lime juice.
Spoon the zucchini, avocado, spring onions, goat's cheese, half of the coriander and half of the walnuts by the couscous.
Serve the couscous with the beet cubes on top and sprinkle the rest of the coriander and walnuts.