YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pearl Couscous with Chickpeas
A vibrant, herb-infused bowl combining pearl couscous with roasted seasonal vegetables, tender chickpeas, and a boost of protein from edamame and creamy feta. Enjoy a delightful medley of textures and flavors with every bite.
INGREDIENTS
1/2 cup dry Pearl Couscous (80g)
1/2 cup cooked Chickpeas (82g)
1 cup Mixed Roasted Vegetables (150g)
2/3 cup Shelled Edamame (100g)
1/4 cup Crumbled Feta Cheese (38g)
2 tbsp Fresh Herbs, chopped
2 tsp Olive Oil
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss your chopped vegetables (such as zucchini, red bell pepper, and red onion) with 1 teaspoon olive oil, a pinch of salt, black pepper, and half of the chopped fresh herbs. Spread on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.
Meanwhile, bring a pot of salted water to a boil and add the pearl couscous. Cook for about 8-10 minutes until tender. Drain any excess water and fluff the couscous with a fork.
In a small bowl, whisk together the remaining olive oil, lemon juice, a pinch of salt, pepper, and the rest of the herbs to create a light dressing.
In a large mixing bowl, combine the cooked couscous, roasted vegetables, chickpeas, and shelled edamame. Pour the dressing over the mixture and gently toss to combine.
Top the bowl with the crumbled feta cheese, adjust seasonings if necessary, and serve warm or at room temperature.