Healthy Couscous Bowl

Ingredients

Instructions

1. 1

   Roast vegetables: chop 1 zucchini, 1 bell pepper, 1 small red onion, and 1 cup of cherry tomatoes. Toss with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon black pepper. Roast at 425°F for 20-25 minutes until charred at edges.

2. 2

   Cook the couscous: bring 1.5 cups water with 1 teaspoon salt and 1 tablespoon olive oil to a boil. Stir in 1.5 cups couscous, cover, turn off heat. Let sit 5 minutes. Fluff with a fork.

3. 3

   Drain and rinse 1 can of chickpeas. Pat dry with paper towels. Add them to the roasting pan in the last 5 minutes of vegetable cooking to crisp slightly.

4. 4

   Make the dressing: whisk 3 tablespoons tahini, 2 tablespoons lemon juice, 1 grated garlic clove, 1 tablespoon olive oil, 1 teaspoon cumin, ½ teaspoon salt, 2-3 tablespoons of water to thin to a drizzle consistency.

5. 5

   In a large bowl, combine the cooked couscous, roasted vegetables, chickpeas, ¼ cup of crumbled feta, ¼ cup of chopped fresh parsley, 2 tablespoons chopped fresh mint, and a handful of pitted olives.

6. 6

   Drizzle with the tahini dressing and toss gently. Top with a final sprinkle of feta, toasted pine nuts (optional), and lemon wedges on the side. Serve warm or at room temperature.