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Lemon Tahini Roasted Vegetable Couscous

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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
  • 1 tablespoon extra-virgin olive oil (for vegetables)
  • 1/2 teaspoon kosher salt (for vegetables)
  • 1/4 teaspoon black pepper (for vegetables)
  • Juice of 1 medium lemon (about 2–3 tablespoons)
  • 1/4 cup extra-virgin olive oil (for dressing)
  • 1 tablespoon tahini
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt (for dressing)
  • 1/4 teaspoon black pepper (for dressing)
  • 1 tablespoon extra-virgin olive oil (for couscous)
  • 1 cup pearl (Israeli) couscous
  • 1 cup plus 2 tablespoons water
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the cooked couscous to a large bowl and stir in the lemon tahini dressing while still warm.
  7. Add the roasted vegetables, sliced scallions, and chopped parsley. Stir gently until evenly combined.
  8. 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.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-tahini-roasted-vegetable-couscous/