Chickpea & Vegetable Tagine with Whole-Wheat Couscous
A chickpea and vegetable tagine over whole-wheat couscous: 18 g fibre, 20 g protein and ~5 mg iron per plant-based serving.
A spiced tagine-style stew of chickpeas, carrot, zucchini, tomato and dried apricot over whole-wheat couscous — 18 g of fibre and 20 g of protein in a plant-based dinner.
About 40 minutes from start to plate.
Ingredients (1 serving)
- Canned chickpeas, drained and rinsed — 120 g
- Whole-wheat couscous, dry — 45 g
- Carrot, sliced — 80 g
- Zucchini, sliced — 100 g
- Canned diced tomatoes — 120 g
- Onion, chopped — 50 g
- Dried apricots, chopped — 20 g
- Olive oil — 10 ml
- Ground cumin and cinnamon — 1 tsp each
Macros per serving
- Calories: 590 kcal
- Protein: 20 g
- Fat: 13 g
- Carbs: 99 g
- Fiber: 18 g
Key micronutrients
- Fiber: ~18 g
- Iron: ~5 mg
- Vitamin A: ~600 µg RAE
Why it earns a spot in the rotation
- High fibre. ~18 g per serving from chickpeas, vegetables and whole-wheat couscous.
- Plant-based protein. 20 g per serving.
- Iron and vitamin A. ~5 mg of iron and ~600 µg RAE of vitamin A per serving.
Related protocols
- Tofu & Vegetable Laksa with Rice Noodles
- Miso Tempeh with Broccoli & Soba
- Baked Aubergine with Bulgur, Yogurt & Walnut
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
