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Ingredients:

• 1 cup Couscous, dry
• ½ cup Olives, drained
• 1 handful Coriander leaves
• 2x Carrots, grated
• 1 cup Red split lentils, dry
• 1x medium Tomato, sliced
• 1 medium Avocado, cubed

Beetroot vinaigrette (makes ½ cup)

• 1 large beetroot, peeled and cut into small cubes
• 2 tbsp honey
• 2 garlic cloves, minced
• 3 tbsp + 1 teaspoon white wine vinegar
• Juice of ½ a lemon
• ½ cup canola or olive oil
• 1 tsp canola oil, for roasting beetroot
• Salt, 2x pinches
• 1 tsp Parsley, dried
• 1 tsp Origanum, dried

Method:

1. Preheat the oven to 190 ℃. Line a baking sheet with parchment paper and place the chopped beetroot on it. Drizzle 1 tsp canola oil over the beetroot. Roast for 10 - 15 minutes or until the beetroot pieces are soft on the inside yet crisp on the outside.
2. In a saucepan, add the lentils and them in 1 ½ cup water over medium heat for 10 - 15 minutes or until fully cooked. Add salt and pepper to taste.
3. In a medium bowl, add the couscous along with 2 cups previously boiled water and cover until the couscous has fully absorbed the water (about 5 - 10 minutes)
4. Once the beetroot is cooked, add all the vinaigrette ingredients into a medium bowl and blend using a stick blender until smooth. If you have a jug blender instead, add all the vinaigrette ingredients into the jug and blend until smooth. Store the vinaigrette into an airtight medium jar.
5. To assemble the nourish bowl, add couscous, lentils, grated carrots, coriander leaves, tomato slices, avocado cubes, and olives. Sprinkle some beetroot vinaigrette over it and enjoy.