YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pearl Couscous with Chickpeas
Savor the hearty flavors of pearl couscous infused with tender chickpeas, marinated extra-firm tofu, and a medley of herb-roasted vegetables. Fresh zucchini, crisp bell peppers, and juicy cherry tomatoes come together with aromatic garlic and rosemary, all lightly drizzled in olive oil, creating a vibrant dish that is both nourishing and satisfying.
INGREDIENTS
1/2 cup cooked Pearl Couscous (85g)
1 cup cooked Chickpeas (164g)
3/4 cup Extra-Firm Tofu (189g)
100g Zucchini
100g Bell Pepper
50g Cherry Tomatoes
2 teaspoons Olive Oil
1 Garlic Clove
1 tsp Mixed Dried Herbs (Rosemary & Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Chop zucchini and bell pepper into bite-sized pieces and halve the cherry tomatoes. Mince the garlic.
Toss the chopped vegetables and garlic in olive oil, dried herbs, salt, and pepper. Spread them out on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.
While the vegetables roast, prepare the pearl couscous according to package instructions.
Cube the extra-firm tofu and lightly sauté or bake them with a pinch of salt and pepper until they are slightly golden.
In a large bowl, combine the cooked couscous, roasted vegetables, chickpeas, and tofu. Adjust seasoning with extra salt and pepper if needed.
Serve warm and enjoy your nutrient-packed, herb-infused meal.