Roasted Vegetable Lemon Tahini Couscous

Roasted Vegetable Lemon Tahini Couscous

5 from 2 reviews



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

1 scallion, sliced thinly
1 tablespoon minced chives


Preheat the oven to 375 degrees F.

Toss the zucchini, squash and peppers with the olive oil, salt and pepper. Place the vegetables on 2 parchment-lined sheet pans and roast for 25-30 minutes until slightly browned at the edges.

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.

For the vinaigrette, combine the lemon juice, tahini, garlic, salt and pepper. Slowly whisk in the olive oil until fully combined.

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.