Vegetable Coucous With Tahini Yogurt

• 1 None large red onion, cut into thin wedges
• 4 cloves garlic, unpeeled
• 1 lb winter squash, peeled, cut into 1/3 inch pieces
• 1 None large red pepper, thickly sliced
• 2 None medium zucchini, sliced
• 1 tbsp olive oil
• 1 tbsp Middle Eastern spice mix
• 7 oz couscous
• 2 tbsp lemon juice
• 1/4 cup chopped fresh cilantro
• 3/4 cup Greek yogurt
• 2 tbsp tahini (sesame seed paste)

1. Preheat oven to 400u0b0F. Line 2 baking trays with parchment paper.
2. Combine onion, garlic, squash, pepper and zucchini in a large bowl. Drizzle with oil and sprinkle with spice mix. Spread over prepared trays and bake for 25-30 mins, or until tender. Remove garlic and set aside.
3. Meanwhile, place couscous in a large heatproof bowl. Stir in 1 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains.
4. Add vegetables, lemon juice and cilantro to couscous. Season. Peel garlic and mash with a fork. Combine garlic, yogurt and tahini in a medium bowl. Spoon couscous into serving bowls and top with yogurt mixture. Serve immediately.

red onion, garlic, winter, red pepper, zucchini, olive oil, eastern spice mix, couscous, lemon juice, fresh cilantro, greek yogurt, tahini

Taken from recipes-plus.com/api/v2.0/recipes/32362 (may not work)