Preheat oven to 425°F. Toss vegetables and chickpeas with Roasted Garlic Grapeseed Oil, cumin, and 2 teaspoons Greek Seasoning. Spread in an even layer on a sheet pan. Roasted for about 25 minutes, or until vegetables are tender and starting to brown.
Meanwhile prepare couscous according to package directions. Season with and salt and pepper if desired.
Combine remaining ingredients to make the tahini dressing. Season with salt if desired.
Serve roasted vegetables over couscous and drizzle with dressing. Serve with fresh herbs such as dill, if desired.
