Ingredients

• 130ml/4fl oz hot vegetable stock
• 60g/2¼oz wholewheat giant couscous
• 130g/4½oz long-stem broccoli
• 180g/6oz fine green beans
• trimmed
• 150g/5½oz kale
• 1 tbsp olive oil
• ½ pomegranate
• seeds only
• to serve
• 25g/1oz tahini
• 2 tbsp lemon juice
• 1 tsp sea salt flakes
• freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Pour the stock into a saucepan and bring to the boil.
• Tip the couscous and hot stock into a small roasting tin and top with the broccoli
• beans and kale. Drizzle over the oil
• then cover tightly with kitchen foil and bake for 25 minutes.
• Meanwhile
• to make the tahini dressing
• whisk the tahini and lemon juice with a tablespoon of water in a small bowl. Stir in the salt and a good pinch of black pepper.
• Serve the bake on two plates
• drizzle over the dressing and scatter over the pomegranate seeds.