Couscous Salad with Crispy Lentils

Crispy Lentils

• 800 grams canned lentils
• 1 tbsp olive oil
• 1 tsp garlic powder
• salt & pepper

Couscous

• 1 cup Nuttelex Veggie Stock
• 1 cup couscous
• lemon zest & juice

Dressing

• .25 cup olive oil
• .25 cup red wine vinegar
• 1 tsp dijon mustard
• 2 tsp maple syrup
• salt & pepper

Salad

• 1 cup rocket
• 250 grams cherry tomatoes (quartered)
• 1 cucumber (quartered then sliced)
• .5 cup mint leaves
• .5 cup sundried tomatoes (chopped)
• .25 cup roasted almonds (chopped)
• 1 tsp hemp seeds

1. Preheat the oven to 200*C. Add the drained lentils onto a lined baking tray along with the oil, garlic powder, salt and pepper. Mix well, spread into one flat even layer and bake for 20-25 minutes until crispy (give it a rough mix/toss at the 15 minute mark).
2. In the meantime, pour the vegetable stock in a saucepan and bring to the boil. Turn off the heat, add in the couscous, give it a shake so all the couscous is submerged, pop the lid on and allow to sit for 10 minutes. Remove the lid and fluff with a fork. Transfer to a large plate to allow it to cool faster and add on the zest and juice of the lemon.
3. In the meantime, add all the dressing ingredients into a glass and whisk well.
4. To assemble, combine the couscous, lentils and salad ingredients into a large bowl then pour on the dressing. Toss well to combine. Serve!