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Lemon Tahini Roasted Vegetable  Couscous

Water

Garlic

Pearl Couscous

Olive Oil

Salt & Pepper

Parsley Scallions

Zucchini

Bell Peppers

Yellow Squash

Lemon

Tahini

Preheat the oven to 400 degrees F. Toss the zucchini, yellow squash and bell peppers with olive oil, salt and pepper on a sheet pan. Spread them out in a single layer.

Roast the vegetables until they are tender and lightly browned at the edges, about 25-30 minutes.

While the vegetables are roasting, make the dressing. Whisk together the lemon juice, olive oil, tahini, garlic, salt and pepper.

Heat the olive oil in a saucepan over medium heat. Toast the couscous for a few minutes.  Then pour in the water. Cover, lower the heat and simmer the grains for 10 minutes until they are tender.

Stir the dressing into the couscous in a large bowl.

Add the roasted vegetables, scallions and parsley.

Gently stir everything together, so the vegetables are mixed into the couscous.

Lemon Tahini Roasted Vegetable  Couscous

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