Couscous and vegetables salad with tahini sauce
This couscous and vegetables salad with tahini sauce is perfect on buffet tables or for picnics, trips, parties and easy-going lunches and suppers. It’s easy to make, vegan and healthy, so it fits in many diets too.
Ingredients
Method
- Cut the onion and red pepper into 4 wedges. Scatter them in a baking tray, then drizzle with some oil. Bake for about 15 minutes, then let them cool, then remove their skins and cut them into thin slices.
- Put the couscous in a heat-proof bowl. Add one cup of boiling water, the cumin powder & harissa paste, cover with a plate for 10 minutes. Loosen the couscous with a fork and add a pinch of cinnamon and ground pepper to your liking. Taste and some salt, if needed.
- Mix in the roasted veggies, chickpeas, grated carrot and salad leaves.
- Make the tahini sauce, then pour it over the salad. Combine well before serving.