Persian Baharat Couscous with Tahini Yoghurt


1 lge red onion, cut in thin wedges
4 cloves garlic, whole
400g pumpkin, peeled & cut into 1cm pieces
1 lge red capsicum, thickly sliced
2 med zucchini, sliced
1 tbsp olive oil
2 tbsp Red Hill Spice Girls PERSIAN BAHARAT
1 cup couscous
2 tbsp lemon juice
¼ cup chopped coriander
1 cup natural yoghurt
2 tblsp tahini (sesame seed paste)

Mix veggies, garlic and onion in a large bowl with olive oil and PERSIAN BAHARAT spice blend. Put on a large oven tray and bake in the oven on medium heat for 25 minutes, or until tender.

Put couscous in a large bowl and pour over 1 cup of boiling water. Cover and set aside for 5 minutes, stirring occasionally with a fork to separate.

Remove cooked garlic from veggies, then peel and mash in a medium bowl. Combine garlic, yoghurt and tahini together.

Stir the cooked veggies, lemon juice and coriander through the couscous.

Serve couscous and vegetable mix topped with the tahini yoghurt.

Serves 4