Cous Cous, Chickpea And Avocado Pilaf With Lemon Tahini Sauce

INGREDIENTS

200 gm pumpkin, diced
1 tablespoon olive oil
1 cup water
¼ teaspoon ground turmeric
1 cup (250gm) cous cous
½ can (200gm) organic chickpeas, washed, rinsed and drained
1 avocado, diced
100gm radicchio leaves, roughly chopped
2 tablespoons roasted pumpkin seeds
Lemon tahini dressing

½ cup(125ml) hulled tahini
2/3 cup lemon juice
1 teaspoon honey
2cm knob ginger, finely grated
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon water

METHOD

Place the diced pumpkin onto a baking tray and coat with 1
tablespoon of olive oil. Bake in a preheated oven at 180C for
15minutes or until cooked. Set aside for later.

Bring the water to a boil, add the turmeric and a pinch of salt
then pour in the cous cous and chickpeas. Bring back to a
rolling boil, cover and simmer for 3 minutes. Turn off and leave
lid on for 5 minutes before gently spooning it into a large bowl.
With a fork gently separate the grains and beans and allow to
cool.

Prepare the dressing by combining the dressing ingredients into a
bowl and whisk until smooth. Add a little extra water if it's
too thick.

To assemble, take the cous cous and chickpeas and gently add the
roast pumpkin, avocado, radicchio and carefully mix them all
together. Spoon this into a large bowl or individual bowls and
add a little dressing together with a sprinkling of roast pumpkin
seeds. Serve either warm or chilled.

Serves 4

for ZAAKIRAH!

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