Description
A vibrant and flavorful dish that combines roasted vegetables with creamy tahini and couscous for a healthy and satisfying meal.
Ingredients
Scale
- 1 cup uncooked couscous
- 2 cups vegetable broth (or water)
- 1 medium zucchini, diced
- 1 bell pepper, chopped (any color)
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 1 lemon, juiced (keep the zest)
- 2 tablespoons maple syrup or honey (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a roasting pan with parchment paper.
- Combine chopped zucchini, bell pepper, cherry tomatoes, and red onion in a large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
- Spread the vegetables in a single layer on the baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- Bring vegetable broth to a boil in a medium saucepan. Remove from heat, add couscous, stir, cover, and let sit for 5 minutes.
- Whisk together tahini, lemon juice, and maple syrup (if using) in a small bowl. Add water if the mixture is too thick. Adjust seasoning as needed.
- Fluff the couscous with a fork. In a large bowl, combine couscous, roasted vegetables, and tahini dressing. Mix until well combined.
- Garnish with chopped parsley and a sprinkle of lemon zest. Serve warm or at room temperature.
Notes
For added texture, consider adding roasted almonds or walnuts on top. This dish can easily be made gluten-free by substituting couscous with quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg