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Greatest plates · Main
Middle Eastern loaded couscous with roasted veg and tahini
Fluffy couscous piled with sticky roasted vegetables, chickpeas and a lemony tahini drizzle. Hearty, colourful and generous.
Serves 4Prep 15 minCook 30 minVegan
Containsgluten · sesame
Protein 12%Carbs 51%Fat 37%
About 890 kcal a serve — 27 g protein, 115 g carbs, 37 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the veg
200°CToss the courgette, aubergine, onion, pepper and chickpeas with olive oil and cumin on a large tray, then roast at 200°C for 30 minutes until charred and tender.
On the trayRoast →
30 min · 200°C
Steam the couscous
SteamPut the couscous in a bowl, cover with 180ml boiling water, seal with a plate for 5 minutes, then fluff with a fork.
In the bowlSteam →
5 min
Make the tahini drizzle
Mix allWhisk the tahini with lemon juice and 2–3 tbsp cold water until it loosens into a pourable, creamy dressing.
In the bowlWhisk →
Combine
CombineFold most of the roasted veg through the couscous, saving some to pile on top for a loaded look.
In the bowlFold through →
Load and serve
ServeTop with the reserved veg, drizzle generously with tahini dressing and scatter parsley.
In the bowlLoad up →
Cook's noteDon't stint on the tahini drizzle — it ties the whole plate together. Keep a portion back for tomorrow's lunch.
Estimated per serve
890 kcal · 27 g protein · 115 g carbs · 37 g fatestimates, within ~10%
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