Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): tell us
Ingredients
Preparation
Preheat the oven to 220/425/gas 7. Prepare the peppers, aubergine and courgettes by cutting into chunks of about 4cm. Cut the onion into wedges. Place the prepared vegetables in a roasting tin and toss with the olive oil. Season well. Roast in the preheated oven for 20 minutes, then add the cherry tomatoes and roast for a further 20 minutes until cooked and lightly charred. For the tahini cream, in a bowl combine the tahini paste with the orange juice. Add the yoghurt and cumin and season to taste. Set to one side. Cook the couscous as directed on the packet. When cooked toss the warm couscous in the olive oil and lemon juice, and season well. To serve, spread the couscous out on a large serving dish. Pile the roasted vegetables on top. Serve the tahini cream on the side in a separate serving bowl, and sprinkle the surface with a little paprika and the freshly chopped parsley. This dish is delicious warm or cold. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
