Chef's Special: Roasted Butternut Squash with Couscous and Tahini Sauce

Ingredients

• 1 large butternut squash
• 200 grams couscous
• 1 red onion
• 1 bunch fresh parsley
• 1 lemon
• 4 tablespoons tahini
• 2 teaspoons cumin
• 2 teaspoons paprika
• 200 grams chickpeas
•  olive oil
•  salt
•  black pepper

Instructions

1. 1 Preheat the oven to 200 degrees Celsius.
2. 2 Cut the squash in half lengthwise and remove the seeds. Slice each half into thin slices and place them on a baking sheet.
3. 3 Brush the squash slices with olive oil, sprinkle with cumin, paprika, salt, and pepper, and roast for about 20 minutes in the oven until soft and golden brown.
4. 4 Cook the couscous according to the package instructions and rinse with cold water.
5. 5 Slice the red onion into thin rings and chop the parsley finely.
6. 6 Mix the couscous with the chickpeas, onion, parsley, lemon juice, some olive oil, salt, and pepper.
7. 7 Make the tahini sauce by mixing the tahini with some water until it reaches the desired consistency.
8. 8 Serve the couscous on a large plate, top with the roasted squash, and garnish with the tahini sauce.