Couscous with Roasted Vegetables and Tahini Sauce

Name: Couscous with Roasted Vegetables and Tahini Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 500 g sweet potatoes; 2 red Spanish onions; 1 red capsicum; 1 green capsicum; 2 zucchini; olive oil; 400 g drained chickpeas; 2 cup couscous; Paul Newman's Vinegar and Oil Dressing

Chickpeas, couscous and potatoes come together in this Moroccan sauce, made without cooking. It's finished with olive oil.

1 hr · Serves 6 · Easy

Ingredients

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: easy

1
Place vegetables in roasting dish. Drizzle with olive oil. Roast 200°C for about 45 minutes.
45 min
2
Cool. Combine chickpeas and couscous, stir in dressing to taste. Place on large serving platter.
3
Add remaining dressing to cooled vegetables, mix and spoon over couscous. Serve at room temperature with tahini.