Middle eastern couscous salad

with Tahini and Date dressing, sesame date roasted baby beets

Middle eastern cous cous salad with tahi

For the salad:

250g dried cous cous

2g ground cumin

2g smoked paprika powder

2g turmeric

2g ground coriander

4g chopped red chilli

3g salt

250g vegetable stock

20g sliced spring onions

80g sliced roasted red pepper

80g chopped baby plum tomatoes

60g cooked wheat berries or grains

4g chopped mint

4g chopped coriander


  1. Bring the stock to the boil with the spices, salt and chilli then add the cous cous. Remove from the heat and cover with cling film. Leave to one side to absorb and cook

  2. Once cooled fold in the remaining ingredients

For the dressing:

30ml of lime juice

30g date syrup

20g tahini paste

50ml extra virgin olive oil


  1. Whisk together in a bowl to form a dressing

  2. Now fold half the dressing through the salad


For the beets:

400g peeled and quartered baby beetroots

40g date syrup

20ml sesame oil

20g toasted sesame seeds


  1. In a pan of boiling water cook the beetroot pieces until they have softened slightly then remove and drain

  2. Now place into a bowl with the oil and the date syrup and evenly coat all the pieces

  3. Now place onto a bake tray and roast for 10-15 minutes at 180c until lightly roasted and caramelised.

  4. Remove from the oven and then coat the pieces in the toasted sesame seed

To serve:

Place some dressed salad leaves onto a plate and the spoon on the cous cous salad. Lay the beetroot pieces on top of the salad. Garnish with some coriander leaves and drizzle over the remaining dressing

Middle eastern cous cous salad with tahi


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credit: Chef Steve Walpole