Wholewheat Couscous with Lentils and Beetroot
Wholewheat couscous with lentils and beetroot, roast squash, roast onion and onion seed yoghurt
Couscous, lentils and beetroot:
200g wholewheat couscous
400ml vegetable or chicken stock
1 red onion, peeled and finely chopped
1 clove garlic, crushed
1 teaspoon turmeric
1 teaspoon garam masala
2 tablespoons rapeseed or olive oil
100g green lentils
1 white onion, peeled and quartered
1 peeled clove garlic
1 beetroot, peeled and coarsely grated
Juice of 1 lemon
Place the lentils in a pot of water and add the white onion and whole garlic clove. Bring to the boil and cook until just done. Drain and cool on a tray.
Cook the red onion and crushed garlic in the oil until soft and golden.
Add the spices and cook for 30 seconds.
Add the stock and bring to the boil. Add the couscous, remove from heat and cover with a lid.
After 10 minutes, fluff up. Chop the white onion and garlic in the lentils and add to the couscous with the lentils and beetroot.
Add the lemon juice and check seasoning.
Roast Squash:
1 butternut squash
2 tablespoon olive oil
1 teaspoon red chilli, finely minced
25g root ginger
1 clove garlic
Salt
Cut the squash in half. Cut the bottom bulbous piece in half and then into wedges. Don’t peel or discard the seeds.
Cut the top piece in wedges and toss all the squash in the oil and season. Turn onto a roasting tray and cook until soft and golden – about 20 minutes.
~Meanwhile grate the ginger and garlic and mix into the chilli.
Toss into the squash and cook for 2 minutes. Serve.
Roast Onion and onion seed yoghurt:
1 small onion
1 tablespoon olive or rapeseed oil
200ml greek style yoghurt
2 teaspoons onion seeds
2 chopped scallions
Cut the onion in quarters and place on a lightly oiled piece of foil.Drizzle over the rest of the oil, season and wrap up. Roast in a hot oven until soft – about an hour. Chop finely with the scallions and mix into the yoghurt. Toast the onion seeds until they pop and add to the mixture. Season to taste.
