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Image for Recipe - Veggie Tahini & Butternut Couscous Bowl

Veggie Tahini & Butternut Couscous Bowl

Image for Recipe - Veggie Tahini & Butternut Couscous Bowl
  • Time preparation 15 minutes
  • cook time 45 minutes
  • Serve Serves 4

One of the autumn classics, roasting butternut squash in the oven will intensify its wonderfully sweet flavour. It pairs perfectly with many kinds of herbs and plenty of spice

  • 1 butternut squash (about 1.2kg), peeled, deseeded and cut into wedges
  • 2 red onions, cut into wedges
  • 3 garlic cloves, unpeeled
  • Calorie controlled cooking spray
  • 200g wholewheat giant couscous
  • 1½ tbsps tahini
  • Grated zest and juice of ½ lemon
  • ½ tbsp agave syrup
  • Small handful fresh dill, chopped
  • Small handful fresh flat-leaf parsley, chopped
  • 3 chargrilled peppers in brine, drained and sliced
  • 50g sun-dried tomatoes

Preheat the oven to 200°C/Fan 180°C/Gas 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.

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 tbsps cold water.

Squeeze the roasted garlic cloves from their skins into a food processor, then blitz until smooth. Set aside.

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.

Ingredients

  • 1 butternut squash (about 1.2kg), peeled, deseeded and cut into wedges
  • 2 red onions, cut into wedges
  • 3 garlic cloves, unpeeled
  • Calorie controlled cooking spray
  • 200g wholewheat giant couscous
  • 1½ tbsps tahini
  • Grated zest and juice of ½ lemon
  • ½ tbsp agave syrup
  • Small handful fresh dill, chopped
  • Small handful fresh flat-leaf parsley, chopped
  • 3 chargrilled peppers in brine, drained and sliced
  • 50g sun-dried tomatoes

Method

Preheat the oven to 200°C/Fan 180°C/Gas 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.

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 tbsps cold water.

Squeeze the roasted garlic cloves from their skins into a food processor, then blitz until smooth. Set aside.

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.

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