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, hearty bowl of herb-roasted vegetables tossed with fluffy pearl couscous, protein-packed chickpeas, and tender edamame. This dish bursts with fresh Mediterranean flavors and aromatic herbs, offering a satisfying blend of textures and colors that makes it both nourishing and visually appealing.

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NUTRITION

813kcal
Protein
37.3g
Fat
13.2g
Carbs
138.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Pearl Couscous (yields ~1 cup cooked)

1 cup canned Chickpeas (drained)

1/2 cup shelled Edamame

3/4 cup mixed roasted vegetables (zucchini, bell pepper, red onion)

2 tbsp chopped fresh herbs (parsley & basil)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped mixed vegetables (zucchini, bell pepper, red onion) with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and add the dry pearl couscous. Reduce heat and simmer according to package instructions until fluffy, about 10 minutes. Drain if necessary.

  • 4

    In a large bowl, combine the cooked couscous, drained chickpeas, and edamame.

  • 5

    Add the roasted vegetables and toss gently with lemon juice, fresh herbs, and an extra drizzle of olive oil if desired. Season with salt and pepper to taste.

  • 6

    Serve warm or at room temperature and enjoy your balanced, herb-roasted vegetable bowl.

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, hearty bowl of herb-roasted vegetables tossed with fluffy pearl couscous, protein-packed chickpeas, and tender edamame. This dish bursts with fresh Mediterranean flavors and aromatic herbs, offering a satisfying blend of textures and colors that makes it both nourishing and visually appealing.

NUTRITION

813kcal
Protein
37.3g
Fat
13.2g
Carbs
138.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Pearl Couscous (yields ~1 cup cooked)

1 cup canned Chickpeas (drained)

1/2 cup shelled Edamame

3/4 cup mixed roasted vegetables (zucchini, bell pepper, red onion)

2 tbsp chopped fresh herbs (parsley & basil)

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped mixed vegetables (zucchini, bell pepper, red onion) with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and add the dry pearl couscous. Reduce heat and simmer according to package instructions until fluffy, about 10 minutes. Drain if necessary.

  • 4

    In a large bowl, combine the cooked couscous, drained chickpeas, and edamame.

  • 5

    Add the roasted vegetables and toss gently with lemon juice, fresh herbs, and an extra drizzle of olive oil if desired. Season with salt and pepper to taste.

  • 6

    Serve warm or at room temperature and enjoy your balanced, herb-roasted vegetable bowl.