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Roasted Summer Vegetable Couscous with Tahini-Lemon Vinaigrette


Warm summer sun, shine kindly here. Warm summer wind, blow softly here…
Mark Twain

Summer is blissful. It’s tickle-your-soul delicious. Rest in it. Roll around in it. Make food from it.

Sweet summer vegetables tossed with couscous and a nutty tahini vinaigrette. Finished with crunchy almonds, bright parsley and peppery arugula. Yes. Play with your summer.

Roasted Summer Vegetable Couscous with Tahini-Lemon Vinaigrette

Serves 4

  • 2 small cloves garlic, minced
  • 3 tablespoons roasted tahini
  • 3 tablespoons water
  • Juice of 2 lemons
  • Salt + cracked pepper
  • 2 small zucchini, chopped
  • 1 small eggplant, peeled and cubed
  • Half a large red onion, cut into 1-inch petals
  • Handful of grape tomatoes, halved
  • Olive oil
  • 2 cups cooked couscous
  • 1 cup loosely packed parsley, chopped
  • Big handful of baby arugula
  • Scattering of slivered almonds
  • 2 tablespoons crumbled feta
  1. In a small bowl, whisk together garlic, tahini, water and lemon juice. Season to taste with salt + cracked pepper. Set aside.
  2. Preheat oven to 400F and line a large rimmed baking sheet with parchment paper. Scatter zucchini, eggplant, onion and tomatoes in single layer over sheet. Toss with a good drizzle of olive oil and lots of salt + pepper. Roast for 30 minutes or so, tossing occasionally, until vegetables are tender and golden.
  3. In a large shallow bowl, toss together cooked couscous, roasted vegetables, parsley, arugula and vinaigrette. Taste for salt + pepper and add more to taste. Sprinkle with almonds and feta.

More → Pasta , Salads , Sides , Veggie Mains

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