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Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM5)
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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 1471.1 kJ / 351.6 kcal
- Protein
- 8 g
- Carbohydrates
- 36.9 g
- Fat
- 20.5 g
- Saturated fat
- 3 g
- Fiber
- 6.3 g
- Sodium
- 420.8 mg
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