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2 carrot, peeled and cut into 2-inch peices
1 red bell pepper, cut into 2-inch pieces
1/2 red onion, cut into 2-inch pieces
1 zucchini, cut into 2-inch pieces
1 small cauliflower, cut into florets
1 (15.5 ounce) can chickpeas, drained and rinsed
2 tablespoons Roasted Garlic Grapeseed Oil
1 teaspoon cumin
2 teaspoons Greek Seasoning
1 cup dry couscous, prepared according to package directions
3 tablespoons tahinin
1 tablespoon maple syrup
1/2 lemon, juiced
3 tablespoons water
1 clove garlic, minced
1 teaspoon Greek Seasoning
Preheat oven to 425°F. Toss vegetables and chickpeas with Roasted Garlic Grapeseed Oil, cumin, and 2 teaspoons Greek Seasoning. Spread in an even layer on a sheet pan. Roasted for about 25 minutes, or until vegetables are tender and starting to brown.
Meanwhile prepare couscous according to package directions. Season with and salt and pepper if desired.
Combine remaining ingredients to make the tahini dressing. Season with salt if desired.
Serve roasted vegetables over couscous and drizzle with dressing. Serve with fresh herbs such as dill, if desired.
Calories 410, Fat 13 grams, Saturated Fat 1.5 grams, Carbs 63 grams, Fiber 12 grams, Sugar 12 grams, Protein 15 grams, Cholesterol 0 milligrams, Sodium 290 milligrams
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