Easy Desk Lunch I : Red Lentil-Harissa Hummus & Herbed Couscous (Vegan, GF Version)
Servings 2 -3 servings of hummus, 1 serving of cous cous
Ingredients
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
Instructions
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.
Notes
- 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