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Tahini butternut couscous bowl

Tahini butternut couscous bowl

Total Time
1 hr
15 min
45 min
Topped off with a zesty dressing, this pretty salad is a vision of plant-based perfection and a treat for your tastebuds!


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. 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.