
Devices & Accessories
Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM5)
Prep. 20 min
Total 45 min
6 portions
Ingredients
Roasted Vegetables
-
red onions halved vertically150 g
-
butternut squash cut in wedges that fit in feeder200 g
-
beetroot trimmed or halved if necessary to fit in feeder200 g
-
olive oil50 g
-
fine sea salt½ tsp
-
ground black pepper½ tsp
-
fresh thyme leaves2 Tbsp
-
ground cumin1 tsp
Couscous and Tahini Dressing
-
couscous120 g
-
water240 g
-
vegetable stock cube (for 0.5 l) crumbled½
-
garlic clove1
-
tahini40 g
-
plain yoghurt50 g
-
cumin seeds2 tsp
-
freshly squeezed lemon juice30 g
-
extra virgin olive oil40 g
-
fine sea salt¼ tsp
-
ground black pepper½ tsp
-
tinned chickpeas rinsed, drained, (1 x 400 g tin)240 g
-
fresh parsley leaves only, roughly chopped4 Tbsp
Nutrition per 1 portion
Calories
351.6 kcal /
1471.1 kJ
Protein
8 g
Fat
20.5 g
Carbohydrates
36.9 g
Fibre
6.3 g
Saturated Fat
3 g
Sodium
420.8 mg
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Thermomix Cutter (TM5)
27 Recipes
UK and Ireland
UK and Ireland
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