Greens with giant couscous and tahini
Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner.
Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g sugars), 15g fat (of which 2g saturates), 12.5g fibre and 3g salt.
Ingredients
- 130ml/4fl oz hot vegetable stock
- 60g/2¼oz wholewheat giant couscous
- 130g/4½oz long-stem broccoli
- 180g/6oz fine green beans, trimmed
- 150²µ/5½´Ç³ú kale
- 1 tbsp olive oil
- ½ pomegranate, seeds only, to serve
For the tahini dressing
- 25g/1oz tahini
- 2 tbsp lemon juice
- 1 tsp sea salt flakes
- freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Pour the stock into a saucepan and bring to the boil.
Tip the couscous and hot stock into a small roasting tin and top with the broccoli, beans and kale. Drizzle over the oil, then cover tightly with kitchen foil and bake for 25 minutes.
Meanwhile, to make the tahini dressing, whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper.
Serve the bake on two plates, drizzle over the dressing and scatter over the pomegranate seeds.