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

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

4.7 3 valutazioni
Prep. 20min
Totale 45min
6 portions

Ingredienti

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

Valori nutritivi per 1 portion

Calorie 351.6 kcal / 1471.1 kJ
Proteine 8 g
Grassi 20.5 g
Carboidrati 36.9 g
Fibre 6.3 g
Grassi saturi 3 g
Sodio 420.8 mg

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