ROASTED VEGETABLES, LENTILS & COUSCOUS SALAD
This colourful salad combines fresh vegetables, nutritious couscous and vegetable protein (lentils) to create a quick, weekday meal. The roasted peppers and courgettes intensify the flavour and add texture to the salad. Adding lentils is a great way to boost the protein content of vegetarian dishes!
Per serving : 380kCal / Carbs 42g / Protein 17g / Fat 16g
Ingredients
125g Lentils (uncooked)
150g Shallots (peeled)
150g Courgette (halved and sliced diagonally)
50g Green Pepper (roughly chopped)
50g Red Peppers (roughly chopped)
50g Yellow Peppers (roughly chopped)
2 tbsp Olive Oil
pinch of Salt
pinch of Pepper
1/2 Rosemary (dried)
70g Wholewheat Couscous (uncooked weight)
140ml Boiling Water
1 tsp Parsley (roughly chopped)
How to make it
- Preheat the oven to 210°C (410°F).
- Add water to a saucepan and bring to the boil before adding the lentils and cooking for 10 minutes on medium heat, then cover and cook for 30 minutes on low.
- Add the shallots, courgette and peppers to a roasting tin. Drizzle the olive oil over the top. Add a pinch of salt and pepper, sprinkle the rosemary and mix well.
- Place the vegetables in the oven and cook for 25 mins.
- Add the couscous to a measuring jug, pour in the boiling water, stir and leave for 5 minutes before fluffing with a fork.
- Drain the lentils and add them to a serving dish along with the couscous.
- Add the roasted vegetables to the serving dish mix well. Sprinkle with the parsley and then serve.