Compatible versions
Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM6)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- Fibre
- 6.3 g
- Sodium
- 420.8 mg
In Collections
Alternative recipes
Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto
2h
Quick Vegetable Sauté and Peanut Sauce
30min
BBQ Jackfruit Burritos
45min
Mediterranean Herb Baked Fish (TM5)
45min
Cashew Nuts and Vegetables in Peanut Butter Sauce with Rice
45min
Roasted Cauliflower Steaks with Salsa and Purée
1h
Courgette Sticks with Parmesan and Spiced Yoghurt Sauce (TM6)
40min
Stuffed Portobello Mushrooms
45min
Vegan Lentil Lasagne
2小時 20 分
Miso and Honey-roasted Aubergine
1h
Vegan Chickpea and Mushroom Stew
30min
Sweet and Sour Tofu with Un-fried Rice
2h 5min