Recipes

Roast Pepper Couscous

This quick and colourful couscous dish is packed with fibre from lentils and chickpeas, plus vitamins from roasted peppers. Using low-sodium stock helps keep salt levels in check, making it a heart-healthy side or light main.

Method

1. Preheat the oven to 210 degrees Celsius. Spray the tin with low-calorie cooking spray or 1 tsp olive oil, and place the chopped bell peppers, white onion, and chickpeas into a tin.
2. Add some black pepper, and roast for around 25 minutes (if they start to take on a lot of colour, either take them out or reduce the temperature for the remaining time).
3. Place the couscous into a bowl and add the vegetable stock. Cover with a plate and leave for 5-10 minutes.
4. After 5-10 minutes, fluff the couscous up with a fork, and stir in the washed green lentils. Add the chopped spring onions, some of the herbs and the vinegar.
5. Once the pepper mixture has roasted, leave to cool for a few minutes, and then add to the couscous mixture.
6. Sprinkle on the remaining herbs and serve.