Persian Baharat Couscous with Tahini Yoghurt | Vegan Side or Main Dish

Persian Baharat Couscous with Tahini Yoghurt

Looking for a flavourful vegetarian couscous dish with a Middle Eastern twist? This easy recipe features roasted vegetables spiced with our signature Persian Baharat blend, served over fluffy couscous and finished with a creamy tahini yoghurt dressing. It's perfect as a light main course or a hearty side dish — FODMAP-friendly, gluten-free optional, and totally satisfying.

 

 

🧄 Ingredients:

Roasted Veggies

  • 1 large red onion, cut into thin wedges

  • 4 cloves garlic, whole

  • 400g pumpkin, peeled & cut into 1cm cubes

  • 1 large red capsicum, thickly sliced

  • 2 medium zucchini, sliced

  • 1 tbsp olive oil

  • 2 tbsp Persian Baharat spice blend

 

💡 Tip: Use any root vegetables you have on hand — sweet potato, eggplant or carrots also work beautifully with Baharat.

Couscous

  • 1 cup couscous

  • 1 cup boiling water

  • 2 tbsp lemon juice

  • ¼ cup chopped coriander (or parsley if preferred)

 

💡 Optional: For a gluten-free option, swap couscous with quinoa or millet — they soak up the Baharat flavour just as well.

Tahini Yoghurt Sauce

  • 1 cup natural yoghurt

  • 2 tbsp tahini (sesame paste)

  • Roasted garlic cloves (from above)

🔥 Instructions

  1. Preheat your oven to 180°C (350°F).

  2. In a large bowl, toss onion, garlic, pumpkin, capsicum, and zucchini with olive oil and Persian Baharat.

  3. Spread on a baking tray and roast for 25 minutes or until golden and tender.

 

💡 Tip: Roasting enhances the natural sweetness of the pumpkin and capsicum — don’t skip it!

 

  1. Meanwhile, place couscous in a bowl. Add boiling water, cover, and set aside for 5 minutes. Fluff with a fork to separate.

 

💡 Tip: Add a drizzle of olive oil or a pinch of salt to the couscous before steaming for extra flavour.

 

  1. Remove the garlic from the roasted vegetables. Peel and mash, then mix with yoghurt and tahini to create a smooth, creamy dressing.

  2. Toss the roasted vegetables into the couscous with lemon juice and coriander. Mix well to combine all those warming spices.

  3. Serve warm, drizzled with the tahini yoghurt and a sprinkle of fresh herbs if desired.

🌿 Serving Suggestions

  • Pair with grilled halloumi or falafel for a protein boost

  • Serve alongside roast lamb or chicken for a fusion feast

  • Add toasted pine nuts or pomegranate seeds for extra texture

📌 Why Use Persian Baharat?

Persian Baharat is a fragrant spice blend featuring cumin, cardamom, cinnamon, and more — perfect for roasted vegetables, grains, and meat dishes.
→ Shop our Persian Baharat spice here

✅ Recipe Summary

  • Serves: 4

  • Time: 30–35 minutes

  • Tags: Vegetarian, Vegan-friendly, FODMAP Friendly, Middle Eastern, Spice Culture Recipes