A vibrant, wholesome dish featuring oven-roasted zucchini, yellow squash, and bell peppers tossed with pearl couscous and coated in a bright lemon tahini dressing. This recipe works beautifully as a satisfying main course or a flavorful side dish packed with seasonal vegetables.
Why You’ll Love This Recipe
This lemon tahini roasted vegetable couscous is the kind of recipe you’ll return to again and again. It’s simple, nourishing, and full of bold Mediterranean-inspired flavors.
First, roasting the vegetables brings out their natural sweetness and adds a lightly caramelized depth that pairs perfectly with the creamy tahini dressing.
Second, pearl couscous provides a tender, slightly chewy texture that makes the dish hearty and satisfying.
It’s also incredibly versatile. You can serve it warm, at room temperature, or chilled, making it perfect for meal prep, gatherings, or quick weeknight dinners.
Finally, the lemon tahini dressing ties everything together with a balance of brightness, richness, and subtle garlic flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the vegetables:
2 medium zucchini, diced into 1/2-inch pieces
2 medium yellow squash, diced into 1/2-inch pieces
2 bell peppers (any color), diced into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the dressing:
Juice of 1 medium lemon (about 2–3 tablespoons)
1/4 cup extra-virgin olive oil
1 tablespoon tahini
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the couscous:
1 tablespoon extra-virgin olive oil
1 cup pearl (Israeli) couscous
1 cup plus 2 tablespoons water
2 scallions, thinly sliced
1 tablespoon chopped fresh parsley
Directions
Preheat the oven to 400°F (200°C).
Roast the vegetables. On a large 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 in a single layer. Roast for 25–30 minutes, until tender and lightly browned at the edges.
Prepare the dressing. In a small 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 emulsified.
Cook the couscous. In a large saucepan over medium heat, warm 1 tablespoon olive oil. Add the pearl couscous and toast, stirring frequently, for 2–3 minutes until lightly golden.
Add the water and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes, or until the couscous is tender and most of the liquid has been absorbed. Drain any excess water if needed.
Transfer the cooked couscous to a large bowl. Stir in the lemon tahini dressing while the couscous is still warm so it absorbs the flavor.
Add the roasted vegetables, sliced scallions, and chopped parsley. Stir gently until everything is evenly combined.
This recipe is flexible and easy to adapt based on the season or what you have on hand.
You can add 1 cup of cooked chickpeas for extra protein and texture. Crumbled feta cheese or soft goat cheese adds a creamy, tangy finish.
Swap the vegetables depending on availability. In summer, try cherry tomatoes or eggplant. In cooler months, use diced butternut squash, sweet potatoes, carrots, broccoli, or cauliflower. Just adjust roasting times as needed, starting denser vegetables earlier if necessary.
Fresh herbs can also be changed. Cilantro, chives, or a mix of herbs work beautifully in place of parsley.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in a skillet over medium-low heat with a small drizzle of olive oil to refresh the texture.
If serving cold, allow the couscous to sit at room temperature for about 15 minutes before eating to enhance the flavors.
FAQs
Can I use regular Moroccan couscous instead of pearl couscous?
Yes, but the texture will be lighter and fluffier. Follow the package instructions for proper cooking since Moroccan couscous requires less water and cooking time.
Can I make this recipe ahead of time?
Absolutely. This dish holds up well and can be made up to a day in advance. The flavors often deepen after resting.
Is this recipe vegan?
Yes, the base recipe is completely plant-based as written.
What other grains can I substitute for pearl couscous?
You can use orzo, quinoa, barley, or even rice. Adjust cooking times and liquid amounts according to the grain you choose.
How do I prevent the vegetables from becoming soggy?
Spread them in a single layer and avoid overcrowding the baking sheet. Use two pans if necessary to ensure proper roasting.
Can I add protein to make it more filling?
Yes. Cooked chickpeas, grilled chicken, or baked tofu are excellent additions.
What does tahini add to the dish?
Tahini provides a creamy texture and a subtle nutty flavor that balances the brightness of the lemon juice.
Can I freeze this couscous?
It is not ideal for freezing, as the vegetables may become watery once thawed. It’s best enjoyed fresh or refrigerated for a few days.
How do I make the dressing smoother?
Whisk thoroughly and ensure the tahini is well stirred before measuring. If needed, add a teaspoon of warm water to loosen the dressing.
Can I serve this as a main dish?
Yes. With its hearty couscous and generous portion of vegetables, it works perfectly as a light vegetarian main course.
Conclusion
Lemon Tahini Roasted Vegetable Couscous is a colorful, nourishing dish that combines roasted seasonal vegetables with tender pearl couscous and a bright, creamy dressing. It’s easy enough for a weeknight meal yet impressive enough for entertaining. With its versatility and fresh flavors, this recipe is one you’ll want to keep in regular rotation all year long.
A vibrant and wholesome dish featuring oven-roasted zucchini, yellow squash, and bell peppers tossed with tender pearl couscous and coated in a bright lemon tahini dressing. Perfect as a satisfying vegetarian main course or flavorful side dish.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Roasting and Stovetop
Cuisine:Mediterranean
Diet:Vegan
Ingredients
2 medium zucchini, diced into 1/2-inch pieces
2 medium yellow squash, diced into 1/2-inch pieces
2 bell peppers (any color), diced into 1/2-inch pieces
On a large 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 in a single layer and roast for 25–30 minutes, until tender and lightly browned.
In a small 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 emulsified.
In a large saucepan over medium heat, warm 1 tablespoon olive oil. Add the pearl couscous and toast for 2–3 minutes, stirring frequently, until lightly golden.
Add the water and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes, or until tender and most liquid is absorbed. Drain excess water if necessary.
Transfer the cooked couscous to a large bowl and stir in the lemon tahini dressing while still warm.
Add the roasted vegetables, sliced scallions, and chopped parsley. Stir gently until evenly combined.
Serve warm, at room temperature, or chilled.
Notes
Add 1 cup cooked chickpeas for extra protein.
Crumbled feta or goat cheese can be added for a creamy finish.
Swap vegetables seasonally such as cherry tomatoes, eggplant, butternut squash, carrots, broccoli, or cauliflower.
Spread vegetables in a single layer to prevent sogginess; use two pans if needed.
Store in the refrigerator for up to 4 days in an airtight container.
Not ideal for freezing as vegetables may become watery.
If dressing thickens, add a teaspoon of warm water to loosen.
