Couscous tahini bowl

Couscous and vegetables

• 150 g couscous
• 450 g water
• 2 tsp Vegetable stock paste (see Tips)
• 100 g beetroot, peeled and cut into cubes (1 cm)
• 200 g sweet potato, cut into cubes (2 cm)
• 150 g broccoli, broken into small florets

Tahini dressing and assembly

• 100 g tahini
• 20 g lemon juice
• 10 g sesame oil
• ½ tsp cumin seeds
• 20 g honey
• 150 g Greek-style natural yoghurt
• salt, to taste
• ground black pepper, to taste
• 1 avocado, cut into thin slices (3 mm)
• 1 apple, cut into slices (3 mm)
• 125 g canned chickpeas (rinsed and drained weight)
• 2 limes, cut into quarters
• 4 sprigs fresh flat-leaf parsley, leaves only, finely chopped
• 4 tsp sesame seeds