The Ultimate Roasted Vegetable Couscous (with Lemon Tahini Dressing!)
Imagine a vibrant, bountiful bowl filled with perfectly pearled couscous, a colorful medley of deeply caramelized roasted vegetables, and a bright, creamy, and utterly addictive lemon tahini dressing. That, my friends, is the fresh, sophisticated magic of this Roasted Vegetable Lemon Tahini Couscous. It’s a dish that is hearty enough for a main course, yet elegant enough to be a show-stopping side. This is, without a doubt, the most flavorful and versatile couscous salad you will ever make.
I promise you, this dish is a true symphony of Mediterranean flavors. It’s warm and comforting from the roasted vegetables, yet bright and refreshing from the lemon and fresh herbs. It’s the kind of wholesome, satisfying meal that’s perfect for a healthy lunch, a quick weeknight dinner, or as a beautiful side dish for a dinner party. It’s a complete celebration of fresh, simple ingredients.
Get ready to create a stunning, nutrient-packed dish that is as delicious served warm as it is chilled, and will have everyone asking for the recipe.
Why This Roasted Vegetable Couscous is a Must-Make!
You are going to be so impressed with how a few simple components come together to create a dish this vibrant and delicious. It’s a guaranteed hit. Here’s why you’ll love it:
- Deeply Flavorful from Roasted Veggies: Roasting the zucchini, squash, and peppers until they are sweet and caramelized is a game-changing step that adds incredible depth of flavor.
- The Irresistible Lemon Tahini Dressing: This dressing is liquid gold! It’s creamy (without any dairy), zesty, and savory, and it turns a simple bowl of couscous into a gourmet meal.
- Perfect for Meal Prep: This salad is fantastic for making ahead. The flavors meld and become even more delicious over time, making it ideal for a week of healthy lunches.
- Hearty, Wholesome, and Versatile: This is a satisfying plant-based meal on its own, but it’s also a fantastic side dish for grilled chicken or fish. It’s naturally vegan and dairy-free!
- A Beautiful, Colorful Presentation: The jewel-toned roasted vegetables mixed with the pearly couscous and flecks of green herbs make for a stunningly beautiful dish.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Calories | 346 kcal per serving |
| Course | Side Dish, Main Course |
| Cuisine | Mediterranean |
| Difficulty/Method | Easy / Roasting & Simmering |
Your Shopping List for This Vibrant Bowl
This recipe uses a beautiful array of fresh produce and pantry staples. Here’s what you’ll need:
→ For the Roasted Vegetables
- 2 medium zucchini & 2 medium yellow squash → Diced into ½-inch pieces.
- 2 bell peppers → Any color works! Diced into ½-inch pieces.
- 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
→ For the Couscous
- 1 cup pearl couscous → Also known as Israeli couscous. These are the larger, pearl-like balls, not the fine-grained Moroccan couscous.
- 1 tablespoon olive oil → For toasting the couscous.
- 1 cup plus 2 tablespoons water
- 2 scallions & 1 tablespoon parsley → For a fresh, finishing touch.
→ For the Lemon Tahini Dressing
- 1 fresh lemon → You’ll need all its juice.
- ¼ cup olive oil
- 1 tablespoon tahini → Use a good quality, runny sesame paste.
- 1 garlic clove → Minced.
- ½ teaspoon kosher salt & ¼ teaspoon black pepper
Let’s Get Cooking! Your Step-by-Step Guide
Ready to create a stunning, flavor-packed bowl? This multi-tasking recipe comes together beautifully.
Part 1: Roast the Vegetables
- Prep the Oven and Veggies: Preheat your oven to 400°F. On a large, rimmed baking sheet, toss the diced zucchini, yellow squash, and bell peppers with 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Roast to Caramelization: Spread the vegetables into a single, even layer. Roast for 25-30 minutes, until they are tender and have beautiful, delicious brown and caramelized edges.
Part 2: Cook the Couscous and Make the Dressing
- Make the Dressing: While the vegetables are roasting, make the dressing. In a small bowl or a jar with a lid, whisk or shake together the lemon juice, ¼ cup olive oil, tahini, minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth and creamy.
- Toast and Cook the Couscous: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the pearl couscous and toast, stirring constantly, for about 2-3 minutes until it turns a lovely golden color and smells nutty.
- Simmer: Carefully add the water to the pan (it may steam and sizzle!). Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 10 minutes, or until the couscous is tender and has absorbed most of the water. Drain any small amount of remaining water.
Part 3: Assemble Your Masterpiece
- Combine and Dress: Transfer the hot, cooked couscous to a large serving bowl. Pour the lemon tahini dressing over the warm couscous and stir to combine.
- Fold it All Together: Add the hot roasted vegetables, the sliced scallions, and the chopped parsley to the bowl. Gently stir everything together until well combined. Serve warm, or let it cool to enjoy at room temperature or chilled.
Roasted Vegetable Lemon Tahini Couscous
Ingredients
Equipment
Method
- Preheat the oven to 400°F. On a baking sheet, toss the zucchini, yellow squash, and peppers with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread into a single layer and roast for 25-30 minutes until browned at the edges.
- While the vegetables roast, make the dressing by whisking together the lemon juice, 1/4 cup olive oil, tahini, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Also while vegetables roast, cook the couscous. Heat 1 tablespoon olive oil in a saucepan over medium heat. Toast the couscous, stirring, until golden, about 2-3 minutes. Add the water and bring to a boil. Reduce heat to low, cover, and simmer until tender, about 10 minutes. Drain any excess water.
- Transfer the warm couscous to a large bowl and stir in the lemon tahini dressing.
- Add the hot roasted vegetables, scallions, and parsley to the couscous, and stir to combine. Serve warm or at room temperature.
Notes
WiseRecipes’ Top Tips for the Perfect Couscous Salad
These simple secrets will help you achieve the most delicious results every single time.
- Roast, Don’t Steam, Your Veggies. Roasting the vegetables at a high heat until they get those delicious caramelized brown edges is the absolute key to the deep, sweet flavor in this salad. Don’t overcrowd the pan, or they will steam instead of roast!
- Toast Your Couscous! Taking just two extra minutes to toast the dry pearl couscous in a little olive oil before adding the water is a game-changing step. It brings out a wonderful, nutty flavor that adds incredible depth to the final dish.
- Dress the Couscous While It’s Warm. This is a classic trick for any grain salad! Tossing the warm, freshly cooked couscous with the dressing allows it to absorb all of that delicious, zesty flavor much more effectively than if you wait for it to cool.
- Don’t Be Afraid of a Good Sear. Let your vegetables sit on the hot pan in the oven without stirring for the first 15-20 minutes. This allows them to develop a beautiful, deep brown crust on the bottom, which is where all the best flavor is.
- Get Creative with Add-Ins! As the notes suggest, this is a perfect base for more delicious ingredients. Stirring in a can of chickpeas for extra protein or topping with crumbled feta or goat cheese for a salty, creamy bite would be absolutely divine.
Keep It Fresh! Storing Your Couscous Salad
This salad is a meal-prepper’s dream because the flavors just get better over time.
- Refrigerator: Store the finished salad in an airtight container in the refrigerator for up to 4 days. It’s fantastic for easy and delicious lunches throughout the week.
- Serving Leftovers: This salad is wonderful served cold or at room temperature. If you prefer it warm, you can gently reheat it in the microwave.
FAQs: Your Roasted Vegetable Couscous Questions, Answered!
What is pearl couscous? Can I use regular couscous?
Pearl couscous, also known as Israeli couscous, is actually a small, toasted pasta shaped like little balls. It has a wonderful, chewy texture. It is different from regular (Moroccan) couscous, which is much finer and grain-like. If you were to substitute with regular couscous, you would prepare it separately according to its package (usually just by soaking in hot water) and then toss it with the other ingredients.
My tahini dressing is really thick. What can I do?
Don’t worry, that’s normal! Tahini can vary in thickness. If your dressing seems too thick to be drizzly, simply whisk in another teaspoon of water or lemon juice at a time until it reaches the perfect, creamy, pourable consistency.
Can I use different vegetables?
Yes, absolutely! This is a great “clean out the fridge” recipe. Other vegetables that roast well, such as broccoli, cauliflower, red onion, or eggplant, would all be fantastic additions or substitutions. Just be sure to cut them into similar-sized pieces for even cooking.
How can I make this a full, one-bowl meal?
It’s very easy to boost this into a complete meal. For a plant-based option, stir in a can of rinsed and drained chickpeas or white beans. For a non-vegetarian option, this salad is incredible topped with grilled chicken, shrimp, or salmon.
Final Thoughts: A Bowl Full of Sunshine
There is such a satisfying feeling in creating a meal that is vibrant, packed with fresh vegetables, and bursting with bright, sophisticated flavors. This Roasted Vegetable Lemon Tahini Couscous is a true celebration of wholesome, delicious, Mediterranean-inspired cooking. I hope it becomes a new and beloved staple in your recipe rotation for easy lunches, simple dinners, and impressive side dishes. Enjoy!
