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
Author: Bite-sized thoughts
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
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?