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 pearl couscous blended with tender chickpeas and lightly roasted mixed vegetables, finished with poached eggs and a hint of olive oil. This comforting dish offers a balance of textures and a burst of fresh, herby flavors, making it ideal for a nourishing breakfast, lunch, or dinner.

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NUTRITION

451kcal
Protein
25.6g
Fat
10.9g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Pearl Couscous (85g)

3/4 cup Chickpeas, canned & drained (125g)

2 large Eggs

1 Egg White

1 cup Roasted Mixed Vegetables

1/2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped red bell pepper, zucchini, red onion, and cherry tomatoes with a small amount of olive oil, salt, pepper, and mixed fresh herbs. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, prepare the pearl couscous according to package directions. Once cooked, fluff with a fork and set aside.

  • 3

    In a small pot, poach the eggs and egg white. Alternatively, you can lightly scramble them if preferred.

  • 4

    In a large bowl, combine the cooked couscous, drained chickpeas, and roasted vegetables. Drizzle with a little extra mixed fresh herbs if desired, and gently toss to incorporate the flavors.

  • 5

    Plate the couscous mixture and top with the poached eggs. Garnish with additional herbs, a light drizzle of olive oil if desired, and season with a pinch of salt and pepper.

  • 6

    Serve immediately and enjoy this balanced, nutrient-packed meal.

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 pearl couscous blended with tender chickpeas and lightly roasted mixed vegetables, finished with poached eggs and a hint of olive oil. This comforting dish offers a balance of textures and a burst of fresh, herby flavors, making it ideal for a nourishing breakfast, lunch, or dinner.

NUTRITION

451kcal
Protein
25.6g
Fat
10.9g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Pearl Couscous (85g)

3/4 cup Chickpeas, canned & drained (125g)

2 large Eggs

1 Egg White

1 cup Roasted Mixed Vegetables

1/2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chopped red bell pepper, zucchini, red onion, and cherry tomatoes with a small amount of olive oil, salt, pepper, and mixed fresh herbs. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, prepare the pearl couscous according to package directions. Once cooked, fluff with a fork and set aside.

  • 3

    In a small pot, poach the eggs and egg white. Alternatively, you can lightly scramble them if preferred.

  • 4

    In a large bowl, combine the cooked couscous, drained chickpeas, and roasted vegetables. Drizzle with a little extra mixed fresh herbs if desired, and gently toss to incorporate the flavors.

  • 5

    Plate the couscous mixture and top with the poached eggs. Garnish with additional herbs, a light drizzle of olive oil if desired, and season with a pinch of salt and pepper.

  • 6

    Serve immediately and enjoy this balanced, nutrient-packed meal.