Radiant Middle Eastern Vegetarian Dinner

Allergens

None

Ingredients

• 1 cup Israeli couscous
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup pine nuts, toasted
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• For the Tahini Dressing:
• 1/3 cup tahini paste
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons warm water
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the Israeli couscous, cover, and cook according to package instructions until al dente. Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Sauté the zucchini, bell pepper, and red onion for 5 7 minutes or until tender. Add the cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper to taste.
3. In a small bowl, whisk together the tahini paste, lemon juice, garlic, warm water, olive oil, salt, and pepper. Set aside.
4. Combine the cooked couscous, sautéed vegetables, parsley, cilantro, olives, pine nuts, lemon zest, and lemon juice in a large serving dish. Stir well to combine. Drizzle with tahini dressing and serve immediately.

Chef’s Insight

Experiment with different herbs such as mint or basil for added flavor and variety.

Notes

This recipe highlights the benefits of a plant-based diet, offering an array of nutrient-dense ingredients.