Lemon Tahini Roasted Vegetable  Couscous



Pearl Couscous

Olive Oil

Salt & Pepper

Parsley Scallions


Bell Peppers

Yellow Squash



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