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Ingredients
Method
- 140ml hot veg stock
- 60g giant couscous
- 140g tenderstem broccoli
- 180g green beans, trimmed
- 150g kale, shredded
- 1 tbsp olive oil
- ½ pomegranate, seeds only
- For the Dressing
- 25g tahini
- 2 tbsp lemon juice
- Salt and pepper
- Preheat the oven to 200C. Pour the stock into a saucepan and bring to a simmer. Add the couscous to the pan, stir, then pour immediately into a roasting tin and top with the greens. Drizzle with oil, then cover tightly with foil and bake for 25 mins.
- Meanwhile, make the dressing by whisking the ingredients with a dash of water in a small bowl. Serve the baked couscous on plates, drizzle with your dressing, and scatter with pomegranate seeds.
30 mins
2 serving
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