Airfried beetroot with couscous

By Abrar Khan

Servings: 2


300 grams of beetroots 200 grams of carrots 250 grams of cauliflower 1 tablespoon of canola oil 1 pinch of salt 1 pinch of pepper


350 milliliters of vegetable stock 120 grams of couscous 1 avocado 0.5 lemons.

Peel and cut the beetroot and carrots into 2cm cubes. Cut the cauliflower into florets. In a bowl, mix the vegetables with canola oil, salt and pepper.

Step 1


Put the vegetables into the baking accessory. Place it into the basket of the Airfryer and cook at the 180° temperature 23 minute. For best results, shake occasionally.

Step 2

Bring the vegetable stock to a boil, add the couscous and let soak for 10 minutes.

Step 3

Peel and destone the avocado. With a fork, mash the avocado, add freshly squeezed lemon juice, salt and pepper.

Step 4

Serve the fried vegetables with couscous and avocado dip.

Step 5