Couscous With Roasted Vegetables and Tahini Sauce

Name: Couscous With Roasted Vegetables and Tahini Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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

Submitted by Wendy's Kitchen

"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."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 6

ingredients

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

directions

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.