Herb-Roasted Vegetable Pearl Couscous with Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pearl Couscous with Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pearl Couscous with Chickpeas

Enjoy a vibrant bowl of herb-roasted vegetables tossed with pearl couscous, chickpeas, and a protein boost from edamame. This dish brings a delightful mix of textures and fresh herbs, creating a satisfying and light meal perfect for a nutritious lunch.

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NUTRITION

590kcal
Protein
32.6g
Fat
8.8g
Carbs
101.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1/2 cup cooked Pearl Couscous (78g)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

75g Shelled Edamame

2 cloves Garlic

2 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Mince the garlic and roughly chop the mixed herbs.

  • 3

    Spread the chopped vegetables and minced garlic on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, prepare the pearl couscous according to package instructions. Once cooked, fluff with a fork.

  • 5

    In a large bowl, combine the roasted vegetables, cooked chickpeas, cooked couscous, and shelled edamame.

  • 6

    Drizzle with fresh lemon juice and sprinkle the chopped herbs over the top. Toss gently to combine all ingredients evenly.

  • 7

    Season with salt and pepper to taste, then serve warm.

Herb-Roasted Vegetable Pearl Couscous with Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Pearl Couscous with Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Pearl Couscous with Chickpeas

Enjoy a vibrant bowl of herb-roasted vegetables tossed with pearl couscous, chickpeas, and a protein boost from edamame. This dish brings a delightful mix of textures and fresh herbs, creating a satisfying and light meal perfect for a nutritious lunch.

NUTRITION

590kcal
Protein
32.6g
Fat
8.8g
Carbs
101.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1/2 cup cooked Pearl Couscous (78g)

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

75g Shelled Edamame

2 cloves Garlic

2 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Mince the garlic and roughly chop the mixed herbs.

  • 3

    Spread the chopped vegetables and minced garlic on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 4

    Meanwhile, prepare the pearl couscous according to package instructions. Once cooked, fluff with a fork.

  • 5

    In a large bowl, combine the roasted vegetables, cooked chickpeas, cooked couscous, and shelled edamame.

  • 6

    Drizzle with fresh lemon juice and sprinkle the chopped herbs over the top. Toss gently to combine all ingredients evenly.

  • 7

    Season with salt and pepper to taste, then serve warm.