Herby Couscous & Chickpea Salad With Creamy Tahini Dressing

Heat your oven to 200°C.

Take the top off the peppers, remove the stem and chop into 2cm cubes. Peel and cut each red onion into 8 wedges. Add them onto a baking tray with 2 tbsp of olive oil, season with salt and pepper. Roast the veggies for 25-30 mins until softened and starting to char in places.

Meanwhile, add the giant couscous to a sieve and give it a rinse. Cook the giant couscous per package instructions, then drain and wash under cold water until cold to the touch.

While the couscous cooks, drain the chickpeas and transfer to a bowl. Chop the tomatoes into 1cm cubes and add to the bowl. Zest 1 of the lemons and add to the bowl, finely chop the parsley leaves and stalks and add them as well.

To make the tahini dressing, add the tahini and the juice of both lemons. Whisk in water, 1 tbsp of water at a time, to loosen. Season with salt, pepper and sugar (if needed). Tip into the chickpea bowl along with the drained giant couscous. Set aside.

Once the veggies are roasted, toss them through the couscous and chickpea salad along with the watercress.

Share into plates or spoon onto a platter and finish with a scattering of feta and flaked almonds.