May 20, 2025
Prep time 15 minutes
|
Cook time 10–55 minutes
|
Total time 25-30 minutes
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Course
Main
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Servings
4
|
Calories per serving
694.3
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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:
- 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.
- 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.
- 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)
- 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.
- 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.