Roasted veg chickpea couscous
Roasting gives these everyday vegetables a lovely edge. Choose wholewheat couscous for the version scored here.
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Ingredient score for one serving · lower is gentler
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Scan your plate in RenyaIngredients
Amounts for 2 servings
- 120 g wholewheat couscous
- 1 × 400 g tin, drained chickpeas
- 1 red pepper
- 1 courgette
- 1 tbsp olive oil
- 150 ml boiling water
Let's make it
- Heat oven to 220°C and chop pepper and courgette.
- Toss vegetables and chickpeas with oil and roast for 25 minutes.
- Cover couscous with boiling water in a bowl for 5 minutes, following packet ratios.
- Fluff couscous and fold in the tray vegetables and chickpeas.
Why it's gentle in Renya
Wholewheat couscous, chickpeas and vegetables all lower the score. This describes the ingredient score, not a health effect.
Start at 4, add the ingredient contributions below, then round and keep the result between 1 and 10. Portions here describe one serving.
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Renya scores are a guide, not medical advice. Scores come from Renya's ingredient rules for one serving, not a nutritional assessment. How you feel matters more than any score.