Easy Desk Lunch I: Red Lentil-Harissa Hummus and Herbed Couscous (Vegan, GF)
Try this Easy Desk Lunch I Red Lentil-Harissa Hummus and Herbed Couscous Vegan GF recipe or contribute your own
Try this Easy Desk Lunch I Red Lentil-Harissa Hummus and Herbed Couscous Vegan GF recipe or contribute your own
- salt to taste
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1 clove garlic peeled
- juice of 1/2 a lemon
- 100 g (3.5oz) red lentils rinsed + picked through for stones
- 250 ml (1 cup) water
- a heaped tsp harissa
- 60 ml (1/4 cup) olive oil
- 60 g (2oz) wholemeal couscous
- 80 ml (1/3 cup) boiling water
- 1 tbsp toasted sesame seeds
- 2 tbsp pumpkin seeds
- juice of 1/2 a lime
- 1/2 tbsp olive oil
- handful of mint chopped
- handful of coriander chopped
- handful of pomegranate arils
- Carbohydrate 6.52115624845781 g
- Cholesterol 0 mg
- Fat 8.08355374748595 g
- Fiber 1.67788750086291 g
- Protein 3.53689749898385 g
- Saturated Fat 1.30455299964722 g
- Serving Size 1 1 -3 servings of hummus, 1 serving of cous cou (131g)
- Sodium 3492.14474999935 mg
- Sugar 4.84326874759489 g
- Trans Fat 0.36192274988326 g
- Calories 103 calories
Step-by-step
- Place the lentils and water into a small saucepan.
- Place over a medium heat and bring to the boil.
- Turn down to a simmer and cook, stirring often, until all the water is absorbed.
- The lentils should be mushy and thick.
- Place the cooked lentils the bowl of a food processor along with all the other ingredients.
- Blend until completely smooth.
- Place the couscous into a medium bowl and cover with the boiling water, place a plate on top of the bowl and set aside for 6 minutes.
- After the 6 minutes, remove the plate and fluff with a fork.
- Add the rest of the ingredients to the bowl.
- Stir together until well mixed, seasoning with salt as needed.
Cover the dry couscous with boiling water and trap the steam underneath a ceramic plate for exactly six minutes. Rehydration relies entirely on this sealed environment. Steaming softens the grains without waterlogging them. Fluff the grains immediately with a fork to separate the individual particles before adding the finishing fats and acids. Red lentils require thorough rinsing and careful sorting to eliminate residual stones before they hit the saucepan. Simmer the legumes until they achieve a completely mushy consistency. Over-cooking the lentils ensures the food processor renders them into a perfectly smooth paste rather than a gritty purée. Pair this spreadable red lentil and harissa dip with crisp brassica vegetables like raw radishes and endive leaves. The bitter snap of raw chicory cuts through the rich olive oil and earthy cumin. Add grilled halloumi or warm flatbreads to the spread to balance the sharp hit of fresh lime and lemon juices. Store leftover components in airtight glass containers in the refrigerator for up to three days. Keep the fresh herbs separate from the couscous until consumption to preserve their bright green color and volatile oils. Reheat the grains gently with a splash of water if serving warm.
