Photo of Tahini butternut couscous bowl by WW

Tahini butternut couscous bowl

PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min


Butternut pumpkin

1200 g, deseeded, cut into wedges

Red onion

2 medium, cut into wedges


3 clove(s), unpeeled

Pearl couscous

200 g


1 tbs

Lemon juice

2 tbs

White sugar

1½ tsp

Fresh dill

2 tbs, chopped

Fresh flat-leaf parsley

2 tbs, chopped

Roasted capsicum, not in oil

1 cup(s), (145g), sliced

Sun-dried tomato, not in oil

50 g

Lemon zest

2 tsp, finely grated

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin, onions and garlic on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 20 minutes then remove garlic and turn vegetables. Return to oven and bake for 15-20 minutes or until vegetables are golden and tender.
  2. Meanwhile, cook couscous following packet instructions and set aside. Place tahini, lemon juice and agave syrup into a mini blender or food processor with 1½ tablespoons cold water. Squeeze roasted garlic cloves from their skins into food processor and process until smooth. Set aside.
  3. Toss couscous with most of the herbs and divide among bowls. Top with roasted pumpkin, onions, capsicums and sun-dried tomatoes. Drizzle over tahini dressing and sprinkle with lemon zest and extra herbs. Serve.


You could use wholemeal couscous instead of pearl couscous.