Description
A vibrant and wholesome Roasted Vegetable Lemon Tahini Couscous recipe featuring perfectly roasted zucchini, yellow squash, and bell peppers tossed in a zesty lemon tahini dressing. This easy, flavorful dish combines toasted pearl couscous with fresh herbs and a creamy dressing, making it a perfect light meal or side dish.
Ingredients
Vegetables
- 2 medium zucchini, diced 1/2-inch
- 2 medium yellow squash, diced 1/2-inch
- 2 bell peppers, diced 1/2-inch
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Dressing
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 tablespoon tahini
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Couscous
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 1 cup plus 2 tablespoons water
Garnish
- 2 scallions, thinly sliced
- 1 tablespoon chopped parsley
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the diced zucchini, yellow squash, and bell peppers with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a baking sheet. Spread them evenly in a single layer and roast for 25 to 30 minutes until the vegetables are browned at the edges, tender, and aromatic.
- Prepare the Lemon Tahini Dressing: In a small bowl, whisk together the lemon juice, 1/4 cup olive oil, tahini, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth and creamy. Set aside.
- Cook the Couscous: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the pearl couscous and toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Add the water and bring to a boil. Reduce heat to low, cover, and simmer until the couscous is tender and most of the water is absorbed, approximately 10 minutes. Drain any excess water if necessary, then transfer the couscous to a large bowl.
- Combine Dressing and Couscous: Pour the lemon tahini dressing over the warm couscous and stir well to coat all grains evenly.
- Mix in Roasted Vegetables and Garnishes: Add the roasted vegetables, sliced scallions, and chopped parsley to the couscous and gently stir to combine all ingredients thoroughly. Serve warm or at room temperature.
Notes
- You can use other seasonal vegetables such as cherry tomatoes or eggplant for variety.
- To make this dish vegan, ensure your tahini is free from any non-vegan additives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For added texture, sprinkle toasted pine nuts or slivered almonds on top before serving.
- If pearl couscous is unavailable, regular couscous can be substituted, but adjust cooking times accordingly.
