Pearl Couscous Medley

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 cups of pearl couscous, cooked according to the back of the package

1 medium zucchini, chopped thinly into half moons

1 medium yellow straight neck squash, chopped thinly into half moons

½ red onion, chopped thinly into rounds

¼ tsp salt

¼ tsp pepper

½ tsp italian seasoning, optional

1 can (14.5 ounces) of Northern White Beans, drained and rinsed

¼ cup tahini

½ Tbsp garlic powder

½ tsp salt

¼ tsp pepper

½ medium lemon, seeded and juiced

2 Tbsp water, optional for thinning out your dressing

Directions

Heat a grill or grill pan on medium heat. Once hot, grill your zucchini, yellow straight neck squash, and red onion for 5 minutes on each side or until you see grill marks on your veggies. Place grilled veggies on a plate and season with ¼ tsp salt, ¼ tsp pepper, ½ tsp italian seasoning, and toss.

In a medium bowl combine all of the Creamy Lemon Garlic Tahini Sauce ingredients together and whisk. You can add additional water to make your sauce thinner.

Divide your cooked pearl couscous in bowls. Top with the grilled veggies, white beans and drizzle with Creamy Lemon Garlic Tahini Sauce.

Taste medley and add additional seasoning (salt, pepper, or italian seasoning) if needed.

Leftovers can be kept in the refrigerator in an airtight container for 2 days.