- 150g wholewheat couscous
- 1 vegetable stock cube
- A pinch or 2 of harissa
- 35g sun dried tomatoes
- 1 onion
- 50g dried dates
- 400g tin of green lentils
- 400ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Measuring jug
- Medium pan with a lid
- 1.
Fill your kettle and boil it. Crumble the stock cube into a heatproof jug and add a pinch of harissa (it’s spicy, so use as much or as little as you prefer). Snip the sun dried tomatoes into small pieces and add to the jug. Pour in 400ml boiling water. Stir to dissolve the stock cube. Set aside for 5 mins.
- 2.
Peel and finely chop the onion. Roughly chop the dates. Drain the lentils and rinse them.
- 3.
Set a medium-sized pan on a medium heat and add 1 tbsp olive oil. Add the onion and dates and season with a little salt and pepper. Fry, stirring often, for 5 mins till the onion looks glossy.
- 4.
Stir in the lentils. Tip in the couscous and stir to mix. Taste the vegetable stock and add a little more harissa if you think it needs it. Pour the stock and tomatoes into the pan and stir to mix.
- 5.
Pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil. When boiling, turn the heat off and set the pan aside for 5-6 mins to allow the couscous to absorb the stock.
- 6.
Fluff the couscous with a fork and taste it. Add a little more salt, pepper or harissa if you think it needs it. Divide the couscous between 2 warm bowls. Serve straight away, sprinkled with a little extra harissa if you like.