By Sarah Cobacho
Pearl Couscous & Roasted Veggies Meal Prep
8 steps
Prep:20minCook:20min
This roasted vegetable salad is seriously next-level! Each bowl delivers 26 g of protein and 21 g of fiber, and the wide variety of plants is ideal for boosting your antioxidant intake and nourishing your microbiome. What’s also great is that it’s pretty hands-off, with the oven doing most of the work. The blend of flavors and textures with the pearl couscous, perfectly roasted veggies in Moroccan spices, crunchy hazelnuts, and sweet raisins, all served on a fragrant mint yogurt sauce, is something you’ll want to enjoy again and again. While I’ve made this as a meal prep option, it’s definitely worthy of serving to guests! I served it as a side at a family gathering recently, and everyone asked for seconds.
I first shared this recipe over a year ago, but I have just given it a little update, and I can confidently say that it is one of my favorite meal prep recipes and one that you’ll really look forward to all week long (I know I do!).
Updated at: Mon, 15 Apr 2024 03:11:15 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
44
High
Nutrition per serving
Calories588.1 kcal (29%)
Total Fat13.6 g (19%)
Carbs96.8 g (37%)
Sugars20.4 g (23%)
Protein23 g (46%)
Sodium604.1 mg (30%)
Fiber17.5 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 cupschickpeas
cooked
2 Tbspras el hanout
divided
4 tspolive oil
divided
3carrots
medium, peeled and chopped in a bias in approx 1 inch size
1 headbroccoli
large, chopped in florets
2red bell pepper
halved and seeds removed
1 cupwhole wheat pearl couscous
dry
½ tspground turmeric
1 dashblack pepper
freshly grounded
1cucumber
seeds removed, and finely diced
2 Tbsphazelnuts
roughly chopped
3 Tbspraisins
pickled onions
to taste
sea salt flakes
to taste
Yogurt Mint Sauce
Instructions
Step 1
Preheat your oven to 400 °F, fan assist. Prepare 2 baking trays lined with baking paper.
Step 2
On the first tray, add the chickpeas, and using your hands, combine with half of the spice mix and half of the olive oil. Make sure everything is thoroughly coated. Bake on the top rack to 20 to 25 minutes until crispy. Once baked, allow to cool down.
Step 3
On the second tray, combine the carrots, broccoli, and the remaining olive oil and spice mix. Make sure everything is thoroughly coated. Place the red bell peppers face down. Bake on the middle rack of the oven for 25 minutes. Once baked, allow to cool down.
Step 4
While the vegetables are roasting, prepare the couscous. In a small pot over medium heat, combine the dry pearl couscous, turmeric, a pinch of black pepper. Add water and cook according to the packet's instructions. Once cooked, rinse under cold water, to prevent sticking.
Step 5
Prepare the yogurt mint sauce by combining the yogurt, mustard, lemon juice, minced garlic, and mint leaves.
Step 6
Once the red bell peppers have cooled, peel off the bulk of the skin with your hand. The skin should come off easily. This is optional, but the skin can be a little bitter, and I prefer the soft texture of the peeled pepper. Then slice them into strips.
Step 7
In a large bowl, combine the roasted carrots, broccoli, red bell pepper, and cucumber.
Step 8
Then, it's time to pack up your meal! For optimal freshness, layer in the following order: start with the yogurt sauce at the bottom of the container, followed by the couscous, mixed vegetables, chickpeas, hazelnuts, raisins, and pickle onions. Enjoy 💚
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