Burghul Pilaf with Roasted Vegetables and Tahini Dressing
This meal is like a hug in food form! It’s so quick and easy to prepare and you can use any vegetables you prefer
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Cooking tools:
- Air fryer
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Spoon
- Serving platter
Ingredients
- 1 cup of rough burghol, boiled in 2 cups of water
- 1 large onion, cubed medium
- 2 medium aubergines, cubed medium
- 2 medium zucchini, cubed medium
- 1 can chickpeas, drained and rinsed (optional)
- cumin seeds
- cumin powder
- dried chili flakes, (optional)
- salt
- pepper
- 2 cups of plain yogurt
- 3 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- a small garlic clove, crushed with salt
- a handful of chopped parsley
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