Print
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