
Urządzenia i Akcesoria
Squash and Beetroot Couscous with Chickpeas and Tahini Dressing
Przygotowanie 20 min
Czas całkowity 45 min
6 portions
Składniki
Roasted Vegetables
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red onions halved vertically150 g
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butternut squash cut in wedges that fit in feeder200 g
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beetroot trimmed or halved if necessary to fit in feeder200 g
-
olive oil50 g
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fine sea salt½ tsp
-
ground black pepper½ tsp
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fresh thyme leaves2 Tbsp
-
ground cumin1 tsp
Couscous and Tahini Dressing
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couscous120 g
-
water240 g
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vegetable stock cube (for 0.5 l) crumbled½
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garlic clove1
-
tahini40 g
-
plain yoghurt50 g
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cumin seeds2 tsp
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freshly squeezed lemon juice30 g
-
extra virgin olive oil40 g
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fine sea salt¼ tsp
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ground black pepper½ tsp
-
tinned chickpeas rinsed, drained, (1 x 400 g tin)240 g
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fresh parsley leaves only, roughly chopped4 Tbsp
Wartości odżywcze na 1 portion
Kalorie
351.6 kcal /
1471.1 kJ
Białko
8 g
Tłuszcz
20.5 g
Węglowodany
36.9 g
Błonnik
6.3 g
Tłuszcz nasycony
3 g
Sód
420.8 mg