Publications
Serves 4–6
Preparation time: 20 minutes
Cooking time: 30–40 minutes
Oven temperature: 200°C
- 1kg butternut, cut into blocks
- 1 clove garlic, crushed
- 15ml cumin seeds
- 5ml ground coriander
- 5ml cinnamon
- 2.5ml ground ginger
- 30ml olive oil
- 375ml vegetable stock
- 400ml couscous
- 30g toasted pine nuts
- 1 red onion, finely chopped
- 250ml chopped fresh coriander
Tahini dressing
- 1 clove garlic, crushed
- 45ml fresh lemon juice
- 45ml tahini
- 30ml water
- 30ml olive oil
1. Preheat the oven. Combine the butternut, garlic, spices and olive oil. Season with salt and pepper and mix well. Arrange on a baking tray and roast for about 30 minutes until done.
2. Heat the stock in a saucepan and bring to the boil. Remove the saucepan from the heat and add the couscous. Cover with the lid and leave for 5 minutes; stir the couscous with a fork to loosen the grains.
3. Prepare the tahini dressing Mix the garlic, lemon juice and tahini. Add the water and olive oil to dilute it; season to taste.
4. Mix the butternut, pine nuts, red onion, coriander and couscous and drizzle the tahini dressing over the top. Stir carefully and serve.
