Giant couscous with greens, sun dried tomatoes, chickpeas and tahini

I'm on a real tahini streak at the moment. My jars of peanut butter and almond butter have been untouched for weeks, but tahini is featuring pretty much daily. I've come to expect this from myself and am sure I'll move on to a different ingredient love soon. For now - tahini it is. As a result, you get to share in a few tahini recipes and today's bowl meal is a savoury counterpart to my tahini chocolate oat balls of last week!

 

In contrast to my frequent tahini intake, I've had couscous rarely over recent months. However, I think giant couscous makes a great base for this bowl. It becomes a bit like risotto and a bit like pasta but not quite either. You could use quinoa or regular couscous instead (or rice or pasta) but the effect would be slightly different. For maximum comfort, giant couscous is worth seeking out.

One ingredient I didn't add to this, but which I would throw in next time, is nutritional yeast. The tahini already lends this a slight creaminess and I think nutritional yeast would enhance it further. Even without, though, this is a bowl of beautiful flavours. It's perfect for our autumn weather, but I'd like to think it could translate to southern spring as well.

Giant couscous with greens, sun dried tomatoes, chickpeas and tahini

An easy bowl-based meal that is full of comfort, flavour and nutrition

Serves 2

Vegan

Author: Bite-sized thoughts

Print recipe

Ingredients

1 cup (uncooked) giant couscous

1-1/2 cups sliced green beans (fresh or frozen)

1 cup spinach leaves

2 large sun dried tomatoes, chopped

1 tbsp paprika

1 tbsp tahini

1/2 - 1 cup cooked chickpeas

Black pepper, optional, for serving

Nutritional yeast, optional, for serving

Method

Place the giant couscous in a medium-large saucepan and cover with water. Cover and bring to the boil. 

Reduce heat to simmering point and simmer, covered, for 5 minutes.

After 5 minutes, drain the couscous and return to the saucepan along with all other ingredients. Allow to cook over low heat for 2 to 3 minutes, or longer if using frozen beans.

When all ingredients are hot, add cracked black pepper and nutritional yeast if using, and then serve.

What ingredient/s are you loving at the moment?

Tweet

Pin It