Roasted Vegetable Couscous Salad with Lemon-Tahini Dressing
Tips for Experienced Cooks
Experiment with roasting temperatures and times to find the perfect roast for your preferences. Lower temperatures for a longer time can produce more tender vegetables, while higher temperatures give a nice char. Don't be afraid to adjust the seasoning of the dressing according to your taste preferences, such as adding more lemon for acidity or more garlic for a punch. Introducing a sprinkle of cumin or smoked paprika to the dressing can harmonize the flavors.
Step 1: Preheat oven and prepare vegetables
Preheat the oven to 425°F (220°C). In a large baking sheet, toss the following vegetables with olive oil, garlic, cumin, paprika, salt, and pepper:
- 1 pint cherry tomatoes
- 2 zucchinis (sliced)
- 2 bell peppers (diced)
- 1 red onion (sliced)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Roast the vegetables
Spread the vegetables evenly on the baking sheet and roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
Step 3: Prepare the couscous
Meanwhile, prepare the couscous according to the package instructions.
Step 4: Make the dressing
In a small bowl, whisk together the following ingredients to make the lemon-tahini dressing:
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 5: Combine and serve
Once the vegetables and couscous are cooked, transfer them to a large serving bowl. Drizzle the lemon-tahini dressing over the vegetables and couscous, and toss to combine. Garnish with fresh parsley and serve warm or at room temperature.
Fresh Produce & Herbs
- 2 cups cherry tomatoes
- 2 cloves zucchini
- 1 clove red bell pepper
- 1 clove yellow bell pepper
- 1 clove red onion
- 1 can chickpeas
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 clove salt
- 1 clove pepper
- 1 clove fresh parsley
Pantry Items
- 2 cups couscous
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
