Israeli Couscous Salad with Roasted Vegetables and Tahini Dressing

Ingredients

• 1 cup Israeli couscous
• 1 medium Eggplant
• 2 medium Zucchini
• 1 medium Red bell pepper
• 4 tbsp Olive oil
• 3 tbsp Tahini
• 2 tbsp Lemon juice
• 1 clove Garlic
• 1.5 cups Water
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Dice the 1 medium eggplant, 2 medium zucchini, and 1 medium red bell pepper into 2.54 cm (2.5 cm) pieces. In a large bowl, toss the diced vegetables with 2 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned at the edges.
2. 2While the vegetables roast, bring 1.5 cups of water to a boil in a medium saucepan over high heat. Add the 1 cup of Israeli couscous, then reduce the heat to low, cover the saucepan, and simmer for 10-12 minutes, or until all the water has been absorbed and the couscous is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes, then fluff the couscous gently with a fork.
3. 3While the couscous cooks, mince the 1 clove of garlic. In a small bowl, whisk together the 3 tablespoons of tahini, 2 tablespoons of lemon juice, the minced 1 clove of garlic, the remaining 2 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper until well combined and smooth.
4. 4In a large serving bowl, combine the cooked Israeli couscous and the roasted vegetables. Pour the prepared tahini dressing over the couscous and vegetables, then toss gently until everything is evenly coated. Finely chop the 0.25 cup of fresh parsley and garnish the salad just before serving.

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