Tahini butternut couscous bowl
8
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Topped off with a zesty dressing, this pretty salad is a vision of plant-based perfection and a treat for your tastebuds!
Ingredients
Butternut pumpkin
1200 g, deseeded, cut into wedges
Red onion
2 medium, cut into wedges
Garlic
3 clove(s), unpeeled
Pearl couscous
200 g
Tahini
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)
Instructions
1
Preheat oven to 200°C. Place pumpkin, onions and garlic in a large baking dish and lightly spray with oil. Season with salt and pepper. Bake for 20 minutes. Remove garlic and set aside. Turn vegetables and bake for a further 20 minutes or until golden and tender.
2
Meanwhile, cook couscous following packet instructions.
3
To make tahini dressing, squeeze roasted garlic cloves from their skins. Process garlic, tahini, lemon juice, sugar and 2 tablespoons cold water in a small food processor until smooth.
4
Stir three-quarters of the dill and parsley through the couscous. Divide couscous mixture among 4 serving bowls. Top with roasted pumpkin, onion, capsicum and sun-dried tomatoes. Drizzle over tahini dressing and sprinkle with lemon zest and remaining herbs to serve.
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