Butternut and couscous salad with tahini dressing

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Francois Oberholster
Tahini is a paste made from ground sesame seeds; it has a rich, nutty flavour and is a popular ingredient in Middle Eastern cuisine.

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.

Tahini is available at most supermarkets

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April 2023

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