Sweet Honeyed Date Nut Couscous With Tahini Note Recipes

ROASTED HONEYNUT SQUASH WITH TAHINI MAPLE DRESSING

Steps:

• Wash, dry, and slice honeynut squash.
• Scoop seeds out of the cavity using a spoon.
• Preheat oven to 425°F.
• Lightly oil the inside of honeynut squash and season with salt and pepper.
• Place honeynut squash cut-side down and roast for 20-25 minutes.
• While squash is roasting, combine the dressing ingredients (tahini, maple, lemon, and hot water). For a slightly sweeter dressing, add up to a tbsp. of maple syrup (this won't affect the WW points for 1 serving).
• If toasting pecans, add pecans to a dry pan and toast until you start smelling the pecans--this should take about 3-5 minutes.
• When the skin is dark brown and the top half of the squash is tender, remove the honeynut squash.
• Place honeynut squash cut-side up on a platter, drizzle with tahini maple dressing, top with pecans and thyme, and serve.

BLACK SESAME AND OAT TAHINI COOKIES

Steps:

• Preheat your oven to 180 celsius (350 fahrenheit) and place your oven rack on the middle shelf. Line 2 large baking trays with baking paper.
• Grab a large mixing bowl and add the flour, oats, sesame seeds and sugar. Mix well.
• In another bowl or jug and combine the tahini, golden syrup, olive oil and all but the last tablespoon of the water. Use a whisk and stir until smooth. In a small bowl add the remaining tablespoon of water and add the bicarb (baking) soda and mix well. Add this and the tahini mixture to the dry mix. Mix everything until all the dry ingredients are absorbed.
• Use a teaspoon to scoop the mixture into small balls (roughly 15mm/ 1/2 inch diameter). Flatten with the back of your hand and place on the baking tray, making sure the cookies are evenly spaced. Bake for 10 to 12 minutes until lightly golden. Lave the cookies on the tray for 5 minutes (the cookies will be very soft still) before placing on a wire rack to cool completely.

SWEET COUSCOUS WITH CUSTARD

Steps:

• Custard: Bring the milk to boil in a medium saucepan. While it is heating, place the egg yolks, sugar, & a pinch of salt into a mixing bowl & beat until pale yellow & thick. Add the cornstarch & beat until smooth.
• Gradually pour the hot milk into the egg mixture, stirring continuously. Pour back into the saucepan, cook over medium heat, stirring constantly until boiling. Continue to stir vigorously until the custard is smooth, about 45 seconds.
• Remove from the heat & continue to beat vigorously for another 30 seconds. Stir in the vanilla & rose water. When cool, place a sheet of plastic wrap directly on the custard so it does not form a layer of skin. Store in the refrigerator until ready to use.
• Couscous: Toasted the almonds until golden brown. Chop the almonds & walnuts in a food processor. Add to the dates & raisins then set aside.
• Prepare the couscous as directed on the package (should make around 4 cups, cooked). Then stir in the butter & sugar.
• When ready to serve, spread the custard on the bottom of a 10-12 inch round serving dish. Cover the custard with half the couscous then scatter the nut mixture evenly over it. Top with the rest of the couscous & sprinkle with the ground pistachios.

SWEET HONEYED DATE NUT COUSCOUS WITH TAHINI NOTE

Steps:

• Bring 2 cups of water to a boil, and salt it a little. Add the tahini, cardamom and cinnamon blend it in, letting the flavors impart. Lower the heat and add the couscous, cover and let simmer for about 15-20 minutes.
• When the couscous is fully cooked, fluff it with a fork and drain any excess water.
• Put into a serving bowl and mix well with the chopped dates and almonds.
• Add the creamed honey and just stir and stir, like you're melting butter over rice. Sir like normal if using regular honey.
• Add extra cinnamon and cardamom to taste. Serve with hot mint tea and enjoy.