Whole wheat couscous (dry): 60g (1/3 cup), Green lentils (dry): 60g (1/3 cup), Carrots: 100g (1 large, diced), Brussels sprouts: 100g (1 cup, halved), Red onion: 50g (1/2 small, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 360ml (1.5 cups), Olive oil: 15ml (1 tbsp), Lemon juice: 10ml (2 tsp), Cumin: 2g (1 tsp), Coriander: 2g (1 tsp), Cinnamon: 1g (1/2 tsp), Parsley: 10g (2 tbsp, fresh, chopped), Almonds (sliced): 15g (1 tbsp), Black pepper: to taste
1. Preheat oven to 200°C (400°F). 2. Toss 100g diced carrots, 100g halved Brussels sprouts, and 50g diced red onion with 5ml olive oil, 1g cumin, 1g coriander, and black pepper. 3. Spread vegetables on baking sheet and roast for 25 minutes until tender and caramelized. 4. Meanwhile, rinse 60g green lentils. In a saucepan, combine lentils with 240ml vegetable broth. Bring to a boil, then simmer for 20-25 minutes until tender but not mushy. Drain any excess liquid. 5. In another saucepan, heat 5ml olive oil over medium heat. Add 6g minced garlic and sauté for 30 seconds. 6. Add 1g cumin, 1g coriander, and 1g cinnamon. Cook for 30 seconds. 7. Add 60g dry couscous and stir to coat with spices. 8. Add 120ml vegetable broth, bring to a boil, then remove from heat, cover, and let stand for 5 minutes. 9. Fluff couscous with a fork and stir in 5ml olive oil and 10ml lemon juice. 10. In a large bowl, combine couscous, lentils, and roasted vegetables. 11. Serve garnished with 10g chopped parsley and 15g sliced almonds.
