Lemon Tahini Roasted Vegetable Couscous
on Jun 06, 2022, Updated May 08, 2026
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Tossed in a zesty lemon tahini dressing, this roasted vegetable couscous is more of a side dish than a salad, but it can be both. I roast zucchini, yellow squash and bell peppers. It’s one of those easy vegetarian recipes where you can multitask by simmering the couscous and making the dressing while the veggies roast.
Table of Contents
Why You’ll Love This Recipe
If you’re looking for a veggie-packed recipe that’s filling, this combination of couscous and vegetables does just that. Serve it as a hearty side or a meal-prep lunch.
This vegan couscous is fresh, lemony and nutty thanks to the tahini in the dressing. A spoonful of tahini is an instant flavor booster.
You can overlap the steps of this easy vegetable recipe. While I roast this colorful trio of veggies, I make the most of that time for the dressing and the couscous.
The Ingredients
This is what you need:
- Zucchini, yellow squash & peppers: I like having an equal-ish mix of these veggies, but it’s up to you. Use what you have in your kitchen. You should have a sheet pan of diced vegetables that aren’t too crowded together.
- Couscous: With all these veggies, I like using pearl couscous (Israeli couscous) because it has plump round grains that are much bigger than Moroccan couscous. You can substitute with orzo, barley or rice.
- Scallions & parsley are the herby aromatics in the recipe. Scallions add crisp, light green onion flavor.
- Lemon tahini dressing also has minced garlic, olive oil, kosher salt and black pepper. It similar to lemon vinaigrette with a little creaminess.
How To Make Roasted Vegetable Couscous
Preheat the oven to 400 degrees F.
1. Toss the zucchini, squash and peppers with oil, salt and pepper on a baking sheet. Spread them out in a single layer.
2. Roast the vegetables until they are lightly browned, about 25-30 minutes.
3. Make the dressing while the veggies are in the oven. In a small bowl, whisk the lemon juice, olive oil, tahini, garlic, salt and pepper.
4. Assemble the couscous. Toast the grains with a little olive oil in a pot on the stove. Add the water, bring to a boil over medium-high heat, reduce the heat to low, cover and simmer for 10 minutes until the couscous is cooked and tender. Use a slotted spoon to transfer the couscous to a large bowl. Stir the dressing into the couscous.
5. Add the roasted veggies, scallions and parsley to the couscous.
6. Stir to combine everything.
Serving
You can serve this couscous warm, at room temperature or cold. It works with other dishes that have Mediterranean or Middle Eastern flavors like this grilled tofu shawarma or these oven-baked zucchini corn fritters,
Seasonal Variations
The formula of this recipe is very simple. The lemon tahini dressing can go with other veggies depending on the season. For fall and winter, try butternut squash, sweet potatoes, carrots, broccoli or cauliflower.
Just keep in mind cook times for the vegetables. Since they’re all on the same pan, you may need to start one in the oven earlier and then add to the baking sheet if it takes longer to roast.
More Pearl Couscous Recipes
Grilled Corn Couscous
Roasted Tomato Olive Couscous
Mediterranean Couscous Salad
Harissa Roasted Tomato Cucumber Couscous
If you love roasting vegetables, don’t miss my seasonal recipe guide for ideas all year long.
Roasted Vegetable Lemon Tahini Couscous
Ingredients
For vegetables
- 2 medium zucchini, diced 1/2-inch
- 2 medium yellow squash, diced 1/2-inch
- 2 bell peppers, diced 1/2-inch
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For dressing
- 1 lemon, juice
- 1/4 cup olive oil
- 1 tablespoon tahini
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For couscous
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 1 cup plus 2 tablespoons water
- 2 scallions, thinly sliced
- 1 tablespoon chopped parsley
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Instructions
- Preheat the oven to 400 degrees F. On a baking sheet, toss the zucchini, yellow squash and peppers with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the vegetables into a single layer across the pan. Roast for 25-30 minutes until they're lightly browned at the edges.
- For the dressing, whisk together the lemon juice, 1/4 cup olive oil, tahini, garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it golden, about 2-3 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the couscous is tender and most of the water has been absorbed, about 10 minutes.* Drain any remaining water and transfer the couscous to a large bowl.
- Stir the dressing into the couscous.
- Then fold in the roasted vegetables, scallions and parsley.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks amazing, can’t wait to try it! Seems like it would be delicious warm, have you served it cold? Wondering if I could refrigerate and serve the next day.
Definitely! You can serve it warm, at room temperature or cold. It makes great leftovers!
This was wonderful! Full of flavor, healthy and delicious. I only used half the dressing, but it was a hit! Thanks
I’m so happy you enjoyed it! Then I guess you can save the dressing for another salad:)
This looks amazing. Can’t wait to try it out! Perfect for summer days!
Perfect veggie meal. Added extra garlic and tahini sauce and it came out amazing. Wanted to post a picture of it but I have no idea how.
T.
I’m making this tomorrow night for dinner. It sounds great!
I made it for dinner tonight. It was easy and good. I probably would have put a little more tahini in my dressing because the lemon was very juicy and I couldn’t really taste the tahini. It was a healthful, flavorful and quick recipe. I will make it again.
This looks like it would make great lunch to take to work. Do you know how long this can last in a fridge?
It will keep 3-4 days in an airtight container in the fridge.
I’d like to make this ahead of time. What do you think? What is the best way to reheat?
You can reheat it in the microwave. Just start with a short 20-second blast, stir it around to distribute the heat and keep doing this as needed until it is warmed.
If you add chickpeas, would you roast them?
I love crispy roasted chickpeas! Toss them in a little olive oil, salt and pepper on a separate sheet pan and roast the chickpeas for 25-30 minutes at 400F.
Just finished making your recipe and it is delicious! ?
Made this over the weekend, changed out some of the veggies for ones I love. This is an incredible dish! Thank you for such a great recipe.
Delicious! I have made this multiple times at the request of my family!
Delicious recipe – wow!!!
I think your zucchini corn fritters would be an excellent companion for this. Tho I would swap out some of the veggies for broader nutrition & variety in the couscous dish. Peas, edamame, carrots, broccoli, etc. 🙂
Love your passion, which leads to your food.
Thank you 🙏🏻
Pamela