moroccan

Moroccan Freekeh and Roasted Vegetable Salad with Harissa Lemon Dressing

Name: Moroccan Freekeh and Roasted Vegetable Salad with Harissa Lemon Dressing
Yield: 1 serving
Cuisine: moroccan
Ingredients: 64 g freekeh, dry; 111 g cooked chickpeas, drained; 154 g zucchini, chopped; 119 g red bell pepper, chopped; 17 g olive oil; 17 g lemon juice; 10 g harissa paste; 9 g mint, chopped; 2 g salt; 0.85 g black pepper

This roasted dish pairs freekeh, dry with lemon juice, harissa paste and cooked chickpeas, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

93 g Carbohydrates

22 g Fat

25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g freekeh, dry 227 kcal
111g cooked chickpeas, drained 182 kcal
154g zucchini, chopped 26 kcal
119g red bell pepper, chopped 37 kcal
17g olive oil 150 kcal
17g lemon juice 5 kcal
10g harissa paste 16 kcal
9g mint, chopped 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

zucchinired bell pepperolive oilsaltblack pepper
Heat oven to 425 F (220 C). Toss zucchini and red bell pepper with half the olive oil, a pinch of salt, and black pepper; roast 18-22 minutes until browned.
freekehsalt
Rinse freekeh. Simmer freekeh in water (about 220 g) with a pinch of salt until tender, 20-25 minutes; drain if needed.
olive oillemon juiceharissa paste
Whisk remaining olive oil with lemon juice and harissa to make a dressing.
freekehcooked chickpeasmint
In a bowl, toss warm freekeh with roasted vegetables, chickpeas, and chopped mint.
salt
Taste and adjust salt, then serve warm or room temperature.