Roasted Vegetable Couscous Salad with Lemon-Tahini Dressing

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Healthy Vegetarian Chef
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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
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