*It is important to use grains that have similar cooking times. I found the mix of quinoa, couscous, bulgar and quick cooking wild rice to work really well. *If you have time, roasted garlic adds so much flavor to the tahini drizzle. It is not a must, but if you can, do it! To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.