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Easy Desk Lunch I : Red Lentil-Harissa Hummus & Herbed Couscous (Vegan, GF Version)

Course Lunch
Servings 2 -3 servings of hummus, 1 serving of cous cous
Author Izy


Harissa-Lentil Hummus:

  • 100 g (3.5oz) red lentils, rinsed + picked through for stones
  • 250 ml (1 cup) water
  • a heaped tsp harissa
  • 1 clove garlic , , peeled
  • 60 ml (1/4 cup) olive oil
  • juice of 1/2 a lemon
  • salt , , to taste

Herbed Pomegranate Couscous:

  • 60 g (2oz) wholemeal couscous
  • 80 ml (1/3 cup) boiling water
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 tbsp toasted sesame seeds
  • 2 tbsp pumpkin seeds
  • juice of 1/2 a lime
  • 1/2 tbsp olive oil
  • handful of mint , , chopped
  • handful of coriander , , chopped
  • handful of pomegranate arils
  • salt , , to taste


For the hummus:

  • Place the lentils and water into a small saucepan. Place over a medium heat and bring to the boil. Turn down to a simmer and cook, stirring often, until all the water is absorbed. The lentils should be mushy and thick. Place the cooked lentils the bowl of a food processor along with all the other ingredients. Blend until completely smooth.

For the couscous:

  • Place the couscous into a medium bowl and cover with the boiling water, place a plate on top of the bowl and set aside for 6 minutes. After the 6 minutes, remove the plate and fluff with a fork. Add the rest of the ingredients to the bowl. Stir together until well mixed, seasoning with salt as needed.


- this makes extra hummus! It's a really good snack to keep in the fridge for a calorie crisis. However it goes off pretty quickly so eat it up asap (it won't be a hard task, I promise)
- to make the recipe gluten-free, change the couscous for a portion of cooked millet, quinoa or kasha