Starters & salads
Squash and Beetroot Couscous with Chickpeas and Tahini Dressing
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM6TM7
Details
- Difficulty
- easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 6 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Starters & salads
- Time
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- red onions
- 5.3 oz
- butternut squash
- 7.1 oz
- beetroot
- 7.1 oz
- olive oil
- 1.8 oz
- fine sea salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
- fresh thyme leaves
- 2 tbsp
- ground cumin
- 1 tsp
- couscous
- 4.2 oz
- water
- 8.5 oz
- vegetable stock cube
- 0.5
- garlic
- 1 cloves
- tahini
- 1.4 oz
- plain yoghurt
- 1.8 oz
- cumin seeds
- 2 tsp
- freshly squeezed lemon juice
- 1.1 oz
- extra virgin olive oil
- 1.4 oz
- fine sea salt
- 0.3 tsp
- ground black pepper
- 0.5 tsp
- tinned chickpeas
- 8.5 oz
- fresh parsley
- 4 tbsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 420.8 mg
- Protein
- 8 g
- Energy
- 1,471.1 kJ
- Calories
- 351.6 kcal
- Fat
- 20.5 g
- Fibre
- 6.3 g
- Saturated fat
- 3 g
- Carbohydrates
- 36.9 g