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  • prep30 mins
  • serves4


  • 2/3 cup uncooked couscous
  • 1 x 400g can of chickpeas drained
  • 2 large carrots, peeled & chopped
  • 1 red onion, chopped
  • 4 cups broccolini, chopped
  • 2 tablespoon olive oil
  • salt & pepper
  • Tahini Dressing
  • 2 tablespoon tahini
  • 2 tablespoon water
  • 2 teaspoon maple syrup
  • 2 teaspoon lemon juice


Katie says “Tahini is a paste made out of sesame seeds and it is DELISH! This versatile, meat-free Middle Eastern number can be enjoyed reheated or straight from the fridge.”


  1. Cook couscous on your cooktop according to package directions. Set aside to cool. Pre-heat oven to 220°C

  2. Toss the chickpeas, carrots, onion, and broccolini in a large bowl with oil; season with salt and pepper, and arrange on 1-2 baking sheets. Bake in the oven for 15 minutes, until veggies are soft

  3. While veggies and chickpeas are roasting, shake together the tahini dressing ingredients

  4. Divide the cooked couscous and carrots/broccolini/onion/chickpeas onto plates and drizzle with tahini dressing.


Storage: Store in the fridge for up to 4 days. You may enjoy this cold or re-heated.