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September 17, 2018

Roasted Vegetable Lemon Tahini Couscous

There are lots of things you can do with a sheet pan of peppers, zucchini and squash including using them in roasted vegetable lemon tahini couscous.

There are lots of things you can do with a sheet pan of peppers, zucchini and squash including using them in roasted vegetable lemon tahini couscous.

Roasted Vegetable Lemon Tahini Couscous

It takes snow to stop me from going outside to our back deck to grill. Being forced to put on boots is where I draw the line, but I have no problem bundling up in a coat. 

I have standards.

Begrudgingly, I admit it’s starting to be time for the oven to get more attention than the grill. I’m fully in transition mode.

One of the best things to do in the oven is to cover a sheet pan with vegetables, drizzle them with olive oil, sprinkle them with salt and pepper and let the heat do the work.

It doesn’t take long for the veggies to get tender and for them to brown a little at the edges.

Roasted Vegetable Lemon Tahini Couscous

Also, the oven is way more hands off than the grill. There’s no babysitting or helicopter parent style hovering. 

Roasted vegetables are really a blank canvas.

You can either give them their own personality with dry seasonings before they go into the oven or do it afterward with some sort of sauce and fresh herbs.

Roasted Vegetable Lemon Tahini Couscous

Roasted Veggie Couscous: The Ingredients

There are so many ways to use roasted veggies.

I eat them on their own, throw them into an omelet or stir them into grains like I do with this roasted vegetable lemon tahini couscous.

While the veggies are in the oven, I make pearl couscous. I love the plump round grains, and if you can find whole wheat pearl couscous, even better. 

For vegetables, I use a mix of bell peppers, zucchini and yellow squash. They take about the same amount of time to roast, so they can share the same sheet pan in the oven.

How To Make Roasted Vegetable Lemon Tahini Couscous

First, I preheat the oven to 375 degrees F. Then I toss the peppers, zucchini and squash with olive oil, salt and pepper.

The vegetables take 25-30 minutes to get slightly browned at the edges. While they are in the oven, I simmer the couscous in a saucepan on the stove.

I also whisk together the vinaigrette. It’s a combination of lemon juice, tahini, garlic, olive oil, salt and pepper.

Tahini is really having a moment right now, and like so many of us, I have fully embraced it.

With all the components ready, I carefully fold the vegetables into the couscous with lots of chopped chives and scallions.

I love eating this couscous warm, but it’s also great cold from the fridge as leftovers. Sometimes I will even throw in some greens to turn it into more of a salad.

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Roasted Vegetable Lemon Tahini Couscous

Roasted Vegetable Lemon Tahini Couscous

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4 1x

There are lots of things you can do with a sheet pan of peppers, zucchini and squash including using them in roasted vegetable lemon tahini couscous.

Ingredients

  • For vegetables
  • 2 medium zucchini, cubed
  • 1 medium yellow summer squash, cubed
  • 1 orange bell pepper, deseeded and diced
  • 1 red bell pepper, deseeded and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For couscous
  • 1 tablespoon olive oil
  • 1 cup pearl (Israeli) couscous
  • 1 cup plus 2 tablespoons water
  • For vinaigrette
  • Juice of 1 lemon
  • 1 teaspoon tahini
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • For couscous
  • 1 scallion, sliced thinly
  • 1 tablespoon minced chives

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Toss the zucchini, squash and peppers with the olive oil, salt and pepper. Place the vegetables on 2 sheet pans and roast for 25-30 minutes until slightly browned at the edges.
  3. While the vegetables are roasting, make the couscous. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous until it is golden, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 10 minutes.
  4. For the vinaigrette, combine the lemon juice, tahini, garlic, salt and pepper. Slowly whisk in the olive oil until fully combined.
  5. In a large bowl, gently stir together the roasted vegetables, couscous, scallions and chives. Fold in about half the vinaigrette and add more to taste.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4 1x

WHAT DID YOU THINK?

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Recipe rating

  1. 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.

  2. 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.

  3. 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.