moroccan

Harissa Chickpea and Roasted Carrot Couscous

Name: Harissa Chickpea and Roasted Carrot Couscous
Yield: 1 serving
Cuisine: moroccan
Ingredients: 53 g couscous (dry); 84 g boiling water; 130 g cooked chickpeas, drained; 137 g carrot, cut into thin sticks; 17 g olive oil; 14 g harissa paste; 15 g lemon juice; 2 g ground cumin; 8 g cilantro, chopped; 1 g salt

This roasted dish pairs couscous with cooked chickpeas, drained, carrot, cut into thin sticks and harissa paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Vegan Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

20 g Protein

94 g Carbohydrates

23 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

53g couscous (dry) 196 kcal
84g boiling water 0 kcal
130g cooked chickpeas, drained 213 kcal
137g carrot, cut into thin sticks 56 kcal
17g olive oil 150 kcal
14g harissa paste 22 kcal
15g lemon juice 5 kcal
0.76 tsp (2g) ground cumin 8 kcal
8g cilantro, chopped 3 kcal
0.57 tsp (1g) salt 0 kcal

Cooking instructions

carrotolive oilsalt
Heat oven to 425 F. Toss carrots with olive oil and a pinch of salt. Roast 18 to 22 minutes until tender and browned at the edges.
couscous (dry)boiling waterground cuminsalt
Put couscous in a bowl with cumin and salt. Pour over boiling water, cover 5 minutes, then fluff with a fork.
boiling waterharissa pastelemon juice
Whisk harissa, lemon juice, and a splash of water to make a loose dressing.
couscous (dry)cooked chickpeascarrotcilantro
Fold roasted carrots and chickpeas into the couscous. Stir in cilantro.
harissa pastelemon juicesalt
Add harissa dressing gradually, taste, and adjust salt and lemon. Serve warm or at room temperature.