Easy Desk Lunch I : Red Lentil-Harissa Hummus and Herbed Couscous (Vegan, G
Try this Easy Desk Lunch I : Red Lentil-Harissa Hummus and Herbed Couscous (Vegan, G recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt to taste
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 clove garlic peeled
- juice of 1/2 a lemon
- 100 g (3.5oz) red lentils rinsed + picked through for stones
- 250 ml (1 cup) water
- a heaped tsp harissa
- 60 ml (1/4 cup) olive oil
- 60 g (2oz) wholemeal couscous
- 80 ml (1/3 cup) boiling water
- 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
- Carbohydrate 6.52115624845781 g
- Cholesterol 0 mg
- Fat 8.08355374748595 g
- Fiber 1.67788750086291 g
- Protein 3.53689749898385 g
- Saturated Fat 1.30455299964722 g
- Serving Size 1 1 -3 servings of hummus, 1 serving of cous cou (131g)
- Sodium 3492.14474999935 mg
- Sugar 4.84326874759489 g
- Trans Fat 0.36192274988326 g
- Calories 103 calories
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.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.
