Greens with giant couscous and tahini

Summary Not available

  • 50 ml vegetable stock
  • 300 g giant couscous
  • 100 g long-stem broccoli
  • 100 g green beans (trimmed)
  • 150 g kale
  • 1 tbsp olive oil
  • 1 pomegranate (to serve)
  • 25 g tahini
  • 2 tbsp lemon juice
  • 1 tsp salt flakes
  • 1 tsp black pepper
  1. Preheat the oven to 200C/180C Fan/Gas 6

  2. Pour the stock into a saucepan and bring to the boil

  3. Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale

  4. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes

  5. Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl

  6. Stir in the salt and a good pinch of black pepper

  7. Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds

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