Roasted Vegetable Lemon Tahini Couscous

Water

Garlic

Pearl Couscous

Olive Oil

Salt & Pepper

Parsley Scallions

Zucchini

Bell Peppers

Yellow Squash

Lemon

Salt & Black Pepper

Tahini

Toss the zucchini, yellow squash and bell peppers with olive oil, salt and pepper on a baking sheet.

Preheat the oven to 400 degrees F.

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

Whisk together the lemon juice, olive oil, tahini, garlic, salt and black pepper.

Make the dressing.

Toast the couscous in olive oil. Then add the water and bring to a boil. Reduce heat and simmer on low for 10 minutes.

Make the couscous on the stove.

Stir the lemon tahini dressing into the cooked couscous.

Add the roasted zucchini, squash and peppers along with the scallions and parsley.

Stir everything together. The veggies should be mixed evenly into the couscous.

Roasted Vegetable Lemon Tahini Couscous