Couscous with puy lentil and veggies
The sauce is vegan, gluten free and nut free.
Servings Prep Time
3people 10minutes
Cook Time
30minutes
Servings Prep Time
3people 10minutes
Cook Time
30minutes
Ingredients
Instructions
The sauce
  1. Heat a large skillet over medium heat with the olive oil. Add onions with Oregano and salt. (Adding oregano at the beginning of cooking will help with the taste.) Stir over a medium heat for 1 minute,
  2. Add chopped carrots and red bell peppers. Cook for another 2-3 mins.
  3. Now add chopped tomatoes, tomato purée, sweet corn and rinsed lentils. Stir well so that the tomato purée goes all through the veggies. Pour 500ml of vegetable stock. Let it cook for 15 minutes.
  4. Stir in the basil leaves and sweet corn and Add another 500ml of stock. Cook for 10 more minutes.
  5. I’ve added milled flaxseeds for extra fibre and to thicken the sauce a bit. It’s optional so don’t worry if you don’t have any in your cupboard.
  6. Taste the sauce and add more seasoning if needed.
Couscous
  1. The proportion of couscous was always a bit tricky for me. Usually, I would put too much of it without even noticing. So the rule is – One cup of uncooked couscous makes around 4 cooked. Now when you know that, to save some time, put the kettle to boil. Pour the boiled water into a medium saucepan, add couscous and a bit of salt. Leave it to sit for 10 minutes (don’t forget to cover the pan). If you want, you can use a vegetable stock instead of just salty water, but that’s up to you. When it finishes, couscous will absorb the water so use a fork to fluff the cooked couscous.