Roasted Vegetable and Couscous Salad
with Thick Tahini Dressing and Pomegranate Seeds
The perfect dinner, lunch, beach snack!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
35 min
The perfect dinner, lunch, beach snack!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veggies
Preheat the oven to 225°C. Cut eggplant, zucchini and pepper to chunks. Halve fennels lengthwise and cut to thin slices. Peel and cut onion to quarters. Leave the garlic cloves unpeeled. Place all the vegetables on a lined oven tray and drizzle with oil, salt and pepper. Roast for 30 minutes.
2 Make couscous
Pour couscous to a shallow bowl or soup plate. Boil water and pour on top. Cover with a lid or foil and let stand for 5 minutes. Fluff with a fork.
3 Make sauce
Prepare the sauce by mixing tahini, water, oil and 1 Tbsp of lemon juice in a bowl. Season with salt and pepper.
4 Mix and serve
Once the vegetables are done, squeeze garlic from its cloves. Mix all the vegetables in a bowl with couscous. Serve either from the bowl or divided to plates. Top with freshly chopped parsley, pomegranate seeds, and the tahini dressing.
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