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KIM JIMENEZ
Couscous with zucchini, beetroot and walnuts
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Ingredients
Directions
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Heat 2 tablespoons of oil and stir-fry in the zucchini and garlic for about 2 minutes.
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Mix the rest of the oil through the beetroot and season with salt and pepper.
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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.
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Sprinkle the avocado cubes with the lime juice.
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Spoon the zucchini, avocado, spring onions, goat's cheese, half of the coriander and half of the walnuts by the couscous.
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Serve the couscous with the beet cubes on top and sprinkle the rest of the coriander and walnuts.
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Nutrition
745Calories
Sodium0% DV0g
Fat52% DV34g
Protein44% DV22g
Carbs27% DV82g
Fiber0% DV0g
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