Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM6)
TM6

Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM6)

5.0 (5 ratings)

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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