COUSCOUS TAHINI BOWL - TM

This is a very healthy and tasty bowl. I have never added apple in this type of vegetarian dish, and have to admit that the crunchiness of the apple really helps with the flavours. The vegetables were steamed and I used the broth to cook the couscous and the sauce. I was surprised by how tasty and delicious this recipe was. The tahini sauce was excellent and it was what this dish needed to bring all the flavours together. I also made a couple of changes because I didn't have some of the ingredients. I used normal potatoes and carrots instead of the sweet potato and avocado. It was still delicious. 

Difficulty = easy
Preparation time = 15 min
Total time = 30 min
Serving size = 4 portions

Ingredients

Couscous and vegetables
150 g couscous
450 g water
2 tsp Vegetable stock paste (see Tips)
100 g beetroot, peeled and cut into cubes (1 cm)
200 g sweet potato, cut into cubes (2 cm)
150 g broccoli, broken into small florets

Tahini dressing and assembly
100 g tahini
20 g lemon juice
10 g sesame oil
½ tsp cumin seeds
20 g honey
150 g Greek-style natural yoghurt
salt, to taste
ground black pepper, to taste
1 avocado, cut into thin slices (3 mm)
1 apple, cut into slices (3 mm)
125 g canned chickpeas (rinsed and drained weight)
2 limes, cut into quarters
4 sprigs fresh flat-leaf parsley, leaves only, finely chopped
4 tsp sesame seeds

Preparation

Couscous and vegetables
Place a thermal serving bowl or other large bowl onto mixing bowl lid, weigh couscous into it and set aside.

Place water and stock paste into mixing bowl. Insert simmering basket and weigh beetroot into it. Place Varoma dish into position and weigh sweet potato and broccoli into it. Secure Varoma lid and cook 16 min/Varoma/speed 1.

Remove Varoma and set aside. Remove simmering basket with aid of spatula and set aside. Transfer cooking liquid into a jug. Place thermal serving bowl or other bowl with couscous onto mixing bowl lid and pour 180 g of the cooking liquid over couscous, then stir with spatula to combine, cover and set aside for 5 minutes. 

Reserve remaining cooking liquid.

Tahini dressing and assembly
Place tahini, lemon juice, oil, cumin seeds, honey, yoghurt and remaining reserved cooking liquid into mixing bowl and mix 15 sec/speed 3. Season to taste.

Divide couscous, cooked vegetables, avocado slices, apple slices, chickpeas and lime quarters between 4 bowls. Top with Tahini dressing, then garnish with parsley and sesame seeds to serve.

Tips & Tricks
To make your own stock paste, refer to the recipe on Cookidoo®.
To save time, prepare the avocado, apple and parsley while other vegetables are steaming.

Nutrition

per 1 portion

Calories2414 kJ / 574.8 kcal

Protein18.5 g

Carbohydrates56.8 g

Fat27 g

Saturated Fat4.2 g

Fibre16.1 g