Method
- Cook the lentils as per pack instructions and leave to cool
- Make the bouillon into the required quantity of stock and make the couscous with this as indicated by the guidelines on the pack
- Using a sharp peeler, slice the raw courgette into thin ribbons, placing into a tray of lemon juice to prevent any browning
- Finely chop and flash-fry the pepper and onion
- When the cooked ingredients have all cooled, combine these with the fresh peas (from the pod if possible) and chopped herbs
- Sprinkle liberally with freshly ground black pepper and serve
Cooking Temperature: Medium Hob
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Cooking Time: 45 Minutes
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Serves: 4
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Keeps For: 5 days
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Tips and Comments
- A more substantial salad due to the couscous and the lentils, this makes a good addition to a barbeque spread, or to 'top up' a main.
- You don't have to flash-fry the peppers and onion but I prefer to allow some of the more subtle flavours room to come through.