Couscous With Roasted Vegetables and Tahini Sauce

Ingredients

• 500 g sweet potatoes or 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. 1

   Place vegetables in roasting dish.

2. 2

   Drizzle with olive oil.

3. 3

   Roast 200°C for about 45 minutes.

4. 4

   Cool.

5. 5

   Combine chickpeas and couscous, stir in dressing to taste. Place on large serving platter.

6. 6

   Add remaining dressing to cooled vegetables, mix and spoon over couscous.

7. 7

   Serve at room temperature with tahini.