Ingredients
Roasted 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
Lemon Tahini 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 and Garnishes
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 1 cup plus 2 tablespoons water
- 2 scallions, thinly sliced
- 1 tablespoon chopped parsley
Instructions
- Roast the Vegetables: Preheat your oven to 400°F. On a baking sheet, 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. Spread them evenly in a single layer and roast for 25 to 30 minutes until the edges are nicely browned, enhancing their natural sweetness and flavor.
- Prepare the Lemon Tahini Dressing: In a 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 well combined. This dressing will add a creamy, tangy element to the dish.
- Cook the Couscous: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the pearl couscous and toast it, stirring constantly, until it turns golden brown, about 2 to 3 minutes. Pour in 1 cup plus 2 tablespoons of water and bring it to a boil. Reduce the heat to low, cover, and simmer until the couscous is tender and most of the liquid is absorbed, about 10 minutes. Drain any excess water if necessary and transfer couscous to a large mixing bowl.
- Toss Couscous with Dressing: Stir the prepared lemon tahini dressing into the warm couscous, ensuring it is evenly coated with the flavorful sauce.
- Combine with Vegetables and Herbs: Add the roasted vegetables, sliced scallions, and chopped parsley to the couscous. Gently stir all ingredients together until thoroughly combined. Serve warm or at room temperature for a delightful meal.
Notes
- You can substitute pearl couscous with regular couscous or quinoa if preferred.
- For added protein, consider stirring in cooked chickpeas or grilled chicken.
- Adjust the lemon and tahini quantities according to your taste preference for tanginess and creaminess.
- Roast the vegetables on a sheet lined with parchment paper for easier cleanup.
- Leftovers keep well in the refrigerator for up to 3 days and taste great when served cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
