Senegalese Couscous with Roasted Vegetables and Tahini Dressing

Ingredients

• 2 cups Couscous
• 1 small Butternut squash
• 2 medium Zucchini
• 1 medium Red onion
• 1 15-oz can Chickpeas
• 1/4 cup Tahini
• 2 tbsp Lemon juice
• 1 clove Garlic
• 3 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Parsley

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 small butternut squash into 1.27 cm cubes. Cut the 2 medium zucchini into 1.27 cm pieces. Cut the 1 medium red onion into 2.54 cm wedges. Place all of the cut butternut squash, zucchini, and red onion onto a large baking sheet.
2. 2Drizzle the vegetables on the baking sheet with 2 tbsp olive oil. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, then toss everything gently to coat evenly. Roast for 25 to 30 minutes, or until the vegetables are tender when pierced with a fork and show slightly caramelized edges.
3. 3While the vegetables roast, fluff the 2 cups couscous with a fork. Rinse and drain the 1 15-oz can chickpeas thoroughly.
4. 4In a small bowl, whisk together the 1/4 cup tahini, 2 tbsp lemon juice, 1 minced clove garlic, and 1 tbsp olive oil until the mixture is smooth and creamy.
5. 5In a large bowl, combine the fluffed 2 cups couscous, the roasted butternut squash, zucchini, and red onion, and the rinsed 1 15-oz can chickpeas. Pour the tahini dressing over the mixture. Add the 1/4 cup chopped parsley and toss everything gently until well combined.
6. 6Divide the couscous salad among four serving bowls or into meal prep containers.

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