Squash and Beetroot Couscous with Chickpeas and Tahini Dressing

Name: Squash and Beetroot Couscous with Chickpeas and Tahini Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 150 g red onions; 200 g butternut squash; 200 g beetroot; 50 g olive oil; ½ tsp fine sea salt; ½ tsp ground black pepper; 2 Tbsp fresh thyme leaves; 1 tsp ground cumin; 120 g couscous; 240 g water; ½ vegetable stock cube (for 0.5 l); 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; 4 Tbsp fresh parsley

5.0 7 ratings

Prep. 20 min

Total 45 min

6 portions

Ingredients

Roasted Vegetables

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

Couscous and Tahini Dressing

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