Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon turmeric (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional, for a bit of kick!) (1.25 ml)
  • Two 15-ounce cans chickpeas, rinsed and drained (approximately 800g total)
  • 1/2 cup vegetable broth (120 ml)
  • 1 tablespoon lemon juice (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 medium sweet potato, peeled and diced (about 1 ½ cups)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 zucchini, diced (about 1 ½ cups)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • ¼ cup tahini (60 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 2 tablespoons water (30 ml)
  • 1 clove garlic, minced
  • Salt to taste
  • 1 cup couscous (approximately 180g)
  • 1 ½ cups vegetable broth or water (360 ml)
  • Fresh cilantro or parsley, chopped (optional, for garnish)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. Bring vegetable broth or water to a boil in a saucepan. Stir in couscous, remove from heat, cover, and let stand for 5 minutes, or until all liquid is absorbed. Fluff with a fork.
  4. While the vegetables are roasting and the couscous is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  5. Add chickpeas and vegetable broth to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld. Stir in lemon juice and season with salt and pepper to taste.
  6. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth. Add a little more water if needed to reach desired consistency. Season with salt to taste.
  7. Divide couscous among bowls. Top with spiced chickpeas and roasted vegetables.
  8. Drizzle generously with lemon-tahini dressing. Garnish with fresh cilantro or parsley and a pinch of red pepper flakes (if desired).