Of which 9 g sugars and 1.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (tahini)
Allergens gluten, sesame
Couscous with roasted vegetables and tahini
Fluffy couscous with oven-roasted vegetables and a generous drizzle of tahini.
Ingredients
- 240 g (8½ oz) couscous, uncooked
- 200 g (7 oz) zucchini, cut into half-moons
- 200 g (7 oz) bell pepper, cut into strips
- 150 g (5½ oz) cooked beets, diced
- 1 small red onion, cut into wedges (100 g / 3½ oz)
- 40 g (1½ oz) tahini
- 2½ tbsp olive oil (25 g / 1 oz)
- 2 tbsp lemon juice (20 g / ¾ oz)
- 10 g chopped fresh parsley
- salt and black pepper, to taste
- water, as needed
Method
- Season the zucchini, bell pepper and red onion with half the olive oil, salt and pepper, and roast at 200 °C (400 °F) for 22 to 25 minutes, until golden.
- Meanwhile, put the couscous in a bowl, cover with an equal amount of boiling water, cover the bowl and let it stand for 5 minutes.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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