Ingredients
- null ⅓ cup olive oil
- null 1 tsp salt
- null ½ tsp pepper
- null 4 tsp fresh thyme, finely chopped
- null 1 tsp ground cumin
- null 1 tsp ground coriander
- null ½ tsp red pepper flakes
- null ¼ tsp ground ginger
- null ¼ tsp cinnamon
- null ⅛ tsp cayenne pepper
- null 2 ½ cups rutabaga, cut into 2-inch chunks
- null 2 ½ cups butternut squash, cut into 2-inch chunks
- null 1 large carrot, cut into 2-inch chunks
- null 3 cups cauliflower florets
- null 2 small zucchini, cut into 2-inch chunks
- null 1 eggplant, cut into 2-inch chunks
- null 1 large red pepper, cut into 2-inch chunks
- null 1 onion, cut into 2-inch chunks
- null 6 cloves garlic, halved
- null 3 Tbsp tahini paste
- null 3 Tbsp lemon juice
- null 1 Tbsp cider vinegar
- null ¼ cup water
- null 2 Tbsp olive oil
- null 1 clove garlic, minced
- null 1 tsp Za'atar seasoning
- null ¾ tsp salt
- null ¾ tsp pepper
- null 1 ½ cups RiceSelect® Couscous
- null 2 Tbsp olive oil
- null 1 can (19 oz) chickpeas, drained and rinsed
- null ¼ cup fresh parsley, finely chopped
- null ¾ tsp salt
- null ¾ tsp pepper
Instructions
- Roasted Seven Vegetables: Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Whisk together olive oil, salt, pepper, thyme, cumin, coriander, red pepper flakes, ginger, cinnamon and cayenne.
- Tahini Za'atar Dressing: Meanwhile, whisk together tahini paste, lemon juice, cider vinegar and 1/4 cup water until smooth. Stir in olive oil, garlic, za'atar, salt and pepper.
- Couscous: Prepare couscous according to package directions. Heat olive oil in skillet set over medium heat; cook chickpeas for 3 to 5 minutes or until heated through. Toss together couscous, chickpeas, parsley, salt and pepper.