Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM5)

Roasted Vegetables

• 150 g red onions, halved vertically
• 200 g butternut squash, cut in wedges that fit in feeder
• 200 g beetroot, trimmed or halved if necessary to fit in feeder
• 50 g olive oil
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 2 Tbsp fresh thyme leaves
• 1 tsp ground cumin

Couscous and Tahini Dressing

• 120 g couscous
• 240 g water
• ½ vegetable stock cube (for 0.5 l), crumbled
  or ½ tsp vegetable stock paste, homemade
• 1 garlic clove
• 40 g tahini
• 50 g plain yoghurt
• 2 tsp cumin seeds
• 30 g freshly squeezed lemon juice
• 40 g extra virgin olive oil
• ¼ tsp fine sea salt
• ½ tsp ground black pepper
• 240 g tinned chickpeas, rinsed, drained, (1 x 400 g tin)
• 4 Tbsp fresh parsley, leaves only, roughly chopped