COUSCOUS WITH ROASTED VEGETABLES AND TAHINI SAUCE

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Couscous With Roasted Vegetables and Tahini Sauce image

This is a fabulous vegetarian salad served at room temperature. I am constantly asked to either make it or to supply the recipe. I have posted a Recipe #123680 that goes with the salad separately.

Provided by Wendys Kitchen

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

500 g sweet potatoes or 500 g kumara
2 red Spanish onions, peeled cut into wedges
1 red capsicum, cut into pieces
1 green capsicum, cut into pieces
2 zucchini, chopped
olive oil
400 g drained chickpeas
2 cups couscous, cooked
Paul Newman's Vinegar and Oil Dressing

Steps:

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

Nutrition Facts : Calories 402.8, Fat 1.4, SaturatedFat 0.2, Sodium 259.6, Carbohydrate 84.5, Fiber 10.3, Sugar 7.5, Protein 13.5

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