Couscous With Roasted Vegetables and Tahini Sauce

Wendys Kitchen's Note:

This is a fabulous vegetarian salad served at room temperature. I am constantly asked to either make it or to supply the recipe. I have posted a Tahini Sauce that goes with the salad separately.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 500 g sweet potatoes or 500 g kumara
• 2 red Spanish onions, peeled cut into wedges
• 1 red capsicum, cut into pieces
• 1 green capsicum, cut into pieces
• 2 zucchini, chopped
• olive oil
• 400 g drained chickpeas
• 2 cups couscous, cooked
• Paul Newman's Vinegar and Oil Dressing

Directions:

1. Place vegetables in roasting dish.
2. Drizzle with olive oil.
3. Roast 200°C for about 45 minutes.
4. Cool.
5. Combine chickpeas and couscous, stir in dressing to taste. Place on large serving platter.
6. Add remaining dressing to cooled vegetables, mix and spoon over couscous.
7. Serve at room temperature with tahini.