Vegan Lentil

Lentil, Capsicum & Mint Couscous Salad

Lentil Capsicum & Mint Couscous Salad

(Serves 4)


1 cup uncooked wholemeal couscous

1 cup cherry tomatoes, halved

1 small green capsicum, chopped into bite-sized pieces

1 large red capsicum, chopped into bite sized pieces

4 green shallot onions, finely sliced

Handful of fresh parsley leaves, finely chopped

Handful of mint leaves, finely chopped

1 cup cooked brown lentils

1 tbsp tamari

Few dashes of tabasco sauce

Juice of 1 lemon

Salt, to taste

1 cup hummus, to serve

2 pieces Wholemeal Lebanese bread


Place wholemeal couscous into a bowl and cover with boiling water, set aside.

Add the chopped salad ingredients to a bowl, then add the drained and cooked couscous. Mix well.

Add Tamari/soy sauce Tabasco sauce, lemon juice and a pinch of salt.

Serve, simply in a bowl, or with fresh hummus and lebanese flat bread.

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