Kale, Broccoli, and Couscous with Tahini
Kale, Broccoli, and Couscous with Tahini

Ingredients

Method

  • 130ml hot veg stock
  • 60g wholewheat giant couscous or similar
  • 130g broccoli
  • 180g fine green beans
  • 150g kale
  • 1 tbsp olive oil
  • ½ pomegranate seeds to serve
  • For the Dressing
  • 25g tahini
  • 2 tbsp lemon juice
  • 1 tsp salt flakes and black pepper
  • Preheat the oven to 200C. Pour the stock into a pan and bring to the boil, then add the couscous and hot stock to a small roasting tin, and top with the beans, kale, and broccoli. Drizzle with oil, cover with foil, and bake for 25 mins.
  • Meanwhile, make the dressing by whisking the ingredients together with a splash of water in a small bowl. Serve the bake on two plates, drizzle with your dressing, and scatter with the pomegranate seeds.
30 mins
2 serving
This recipe pairs perfectly with the Vignerons Schmölzer & Brown 'Berrern' Pinot Noir 2020 from Yarra Valley, Australia.

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