Green Lentil & Couscous Salad

Ingredients

  • 150g Lentilles verde
  • 70g Dry couscous
  • 1 Medium courgette
  • 1/2 Red onion
  • 60g Fresh peas
  • 1 Green pepper
  • 2 tsp Vegetable bouillon
  • 2 tbsp Lemon juice
  • 4 tbsp Mixed fresh herbs including: rosemary, parsley, chives, lavender, oregano, thyme and mint
  • Ground black pepper

Method

  1. Cook the lentils as per pack instructions and leave to cool
  2. Make the bouillon into the required quantity of stock and make the couscous with this as indicated by the guidelines on the pack
  3. Using a sharp peeler, slice the raw courgette into thin ribbons, placing into a tray of lemon juice to prevent any browning
  4. Finely chop and flash-fry the pepper and onion
  5. When the cooked ingredients have all cooled, combine these with the fresh peas (from the pod if possible) and chopped herbs
  6. Sprinkle liberally with freshly ground black pepper and serve

Cooking Temperature: Medium Hob 

Cooking Time: 45 Minutes

Serves: 4

Keeps For: 5 days

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.