Lentil Capsicum & Mint Couscous Salad
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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