Photo of Tahini butternut couscous bowl by WW

Tahini butternut couscous bowl

Points® value
Total Time
1 hr
15 min
45 min
This colourful bowl includes roasted veg and a delicious tahini dressing.


Butternut Squash

1 whole, medium, 1.2kg peeled, deseeded and cut into wedges

Red onion

2 medium, cut into wedges


3 clove(s), unpeeled

Calorie controlled cooking spray

4 spray(s)

Wholewheat giant couscous, dry

200 g

Tahini paste (sesame paste)

1½ tablespoon(s)


½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s), plus wedges to serve

Agave Syrup

½ tablespoon(s), level

Dill, Fresh

1 tablespoon(s), small handful

Parsley, fresh

1 tablespoon(s), small handful

Roasted red peppers in brine, drained

80 g, drained weight

Sun Dried Tomatoes

50 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash, onions and garlic into a roasting tin and mist with cooking spray. Season to taste and roast for 20 minutes, then remove the garlic and turn the vegetables over. Return to the oven and roast for another 15-20 minutes until the vegetables are tender and golden.
  2. Meanwhile, cook the couscous to pack instructions and set aside. Put the tahini, lemon juice and agave syrup into a mini blender or food processor with 2 tablespoons cold water. Squeeze the roasted garlic cloves from their skins into the food processor, then blitz until smooth. Set aside.
  3. Toss the couscous with most of the herbs and divide between bowls. Top with the roasted butternut squash and onions, followed by the peppers and sun-dried tomatoes. Drizzle over the tahini dressing and scatter over the lemon zest and extra herbs, then serve.


You could serve this with some crusty white bread.