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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 red pepper
  • 1 small aubergine or 3 baby aubergines
  • 50 couscous
  • 1 tsp harissa
  • ½ tsp ground cumin
  • 1 carrot grated
  • 1 pinch cinnamon
  • ½ tin chickpeas drained
  • 1 handful mixed salad leaves
  • For the tahini sauce:
  • 2 Tbsp tahini
  • ½ lemon juiced
  • ½ tsp dried oregano or marjoram
  • 1 garlic clove minced (optional)
  • Warm water

Method
 

  1. 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.
  2. 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.
  3. Mix in the roasted veggies, chickpeas, grated carrot and salad leaves.
  4. Make the tahini sauce, then pour it over the salad. Combine well before serving.