Harissa Roasted Vegetable Pearl Couscous

Charred harissa vegetables tumbled with pearl couscous, chickpeas, mint, and a lemon-tahini lace.

💪 Where's the protein? Right here — 20g

Chickpeas (11g)
Pearl couscous (6g)
Tahini (3g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓
✓Zucchini + red pepper + red onion + carrot, 3 cups
✓
✓Chickpeas, 3/4 cup
✓
✓Mint, handful
✓Olive oil
✓Pomegranate seeds (optional)

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Toss vegetables in harissa and oil; roast at 450°F until charred at the edges, 25 minutes.
2Toast pearl couscous, then simmer until tender.
3Tumble together with chickpeas and mint.
4Lace with lemon-thinned tahini.

🔪 Starting from raw? The basics (1)

Chickpeas: canned or from dry

Canned works everywhere — one 15-oz can, drained and rinsed, is about 1½ cups. From dry: soak overnight, then simmer 60–90 minutes until creamy inside (1 cup dry makes about 3 cups).

#meal-prep#weekend#high-fiber