Herbed Couscous Bowl with Spiced Lentils, Roasted Vegetables and Pomegranate

Name: Herbed Couscous Bowl with Spiced Lentils, Roasted Vegetables and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 150g couscous; 200ml hot vegetable stock; Zest of 1 lemon plus 2 tbsp lemon juice; Small handful of fresh coriander, roughly chopped; Small handful of fresh mint leaves, roughly chopped; 150g red lentils, rinsed; 400ml vegetable stock (for lentils); 1 tsp ground cumin; 1 tsp smoked paprika; 2 garlic cloves, minced; 1 medium red onion, half finely diced, half cut into thin wedges; 2 medium carrots, peeled and cut into batons; 1 head of broccoli, cut into florets; 3 sticks of celery, sliced on the diagonal into chunky pieces; 2 tbsp olive oil; Salt and black pepper; 1 ripe avocado, sliced; Half a cucumber, halved lengthways and sliced; Large handful of watercress; Large handful of pea shoots; 3 tbsp pesto; 3 tbsp pomegranate seeds

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Built by the community using celery, broccoli, green lentil, red lentil, couscous, pea shoot, coriander, carrot, watercress, red onion, avocado, pesto, pomegranate seed, mint, cucumber

A vibrant, nourishing bowl built on fluffy herbed couscous and warmly spiced red lentils, topped with roasted carrot and broccoli, creamy avocado, crisp cucumber, peppery watercress and pea shoots, finished with pomegranate seeds, fresh mint and coriander, and a drizzle of pesto.

VegetarianStudent Kitchen

Cooking Ability Level

Prep

15 mins

Cook

30 mins

Serves

Difficulty

Easy

Budget

Reasonable

Calories

620

Ingredients

Serves2

150g couscous
200ml hot vegetable stock
Zest of 1 lemon plus 2 tbsp lemon juice
Small handful of fresh coriander, roughly chopped
Small handful of fresh mint leaves, roughly chopped
150g red lentils, rinsed
400ml vegetable stock (for lentils)
1 tsp ground cumin
1 tsp smoked paprika
2 garlic cloves, minced
1 medium red onion, half finely diced, half cut into thin wedges
2 medium carrots, peeled and cut into batons
1 head of broccoli, cut into florets
3 sticks of celery, sliced on the diagonal into chunky pieces
2 tbsp olive oil
Salt and black pepper
1 ripe avocado, sliced
Half a cucumber, halved lengthways and sliced
Large handful of watercress
Large handful of pea shoots
3 tbsp pesto
3 tbsp pomegranate seeds

1. Preheat your oven to 200°C (400°F).

2. For the roasted vegetables: Spread the carrot batons, broccoli florets, celery chunks and red onion wedges across a large baking tray. Drizzle with 2 tbsp olive oil, season well with salt and black pepper, and toss to coat. Roast for 25–30 minutes, turning halfway, until the edges are golden and the carrots are tender.

3. For the spiced red lentils: Heat a small drizzle of olive oil in a saucepan over a medium heat. Add the diced red onion and cook for 5 minutes until softened. Add the minced garlic, cumin and smoked paprika and stir for 1 minute. Add the rinsed red lentils and 400ml vegetable stock. Bring to a boil, then reduce the heat and simmer for 15–18 minutes, stirring occasionally, until the lentils are soft and have absorbed most of the liquid. Season generously with salt and pepper.

4. For the couscous: Place the couscous in a heatproof bowl with the lemon zest and a pinch of salt. Pour over 200ml of hot vegetable stock, cover with a plate or cling film and leave for 5 minutes. Fluff with a fork, then stir through 1 tbsp lemon juice and half the chopped coriander and mint.

5. For the fresh toppings: Slice the avocado and cucumber. Toss the watercress and pea shoots together with the remaining 1 tbsp of lemon juice and a small pinch of salt.

6. To assemble: Divide the herbed couscous between bowls. Spoon the spiced red lentils alongside. Arrange the roasted vegetables, sliced avocado and cucumber over the top. Pile on the watercress and pea shoots. Scatter over the pomegranate seeds and the remaining fresh mint and coriander. Finish with a generous spoonful of pesto over each bowl and serve immediately.

Got a question while you're cooking?

e.g. What can I swap for paprika?

Nutrition per Serving

620

Calories

24g

Protein

72g

Carbs

24g

Fat

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