As you're probably aware, I blog for the Midlands Co-op and for this recipe, I got virtually all of my ingredients from our local store. I haven't been to a big supermarket for months now and don't plan to any time soon. You always end up spending more than you need to and lose hours in the process! The Co-op is perfect for me as I can nip in on my way home from work (and because its a 'co-operative' the points you collect go towards a payment from the profits as well as the usual discount vouchers etc..)
Ingredients, serves 4
- 5 tbsp olive oil, plus extra for drizzling
- 1 large onion, peeled and sliced
- 100g puy or green lentils
- 1 tbsp lemon juice
- sea salt & black pepper
- 300g cherry tomatoes, halved
- 150ml couscous
- 150ml hot vegetable stock
- 2 tbsp each chopped coriander and mint
- 3 tbsp thick natural Greek yoghurt
- 1 clove of garlic, crushed or finely grated
- Heat 2 tbsp olive oil on a low heat and add the onion and cook, stirring occasionally, for about 45 mins until completely soft and caramelised.
- Whilst the onions are caramelising, cook the lentils. Rinse and place in a saucepan with enough water to cover by 1cm (1/2 inch) and simmer for 20-30 minutes until soft. Drain, then add the lemon juice and remaining oil and season with s&p.
- Meanwhile, preheat the oven to 220C, gas mark 7.
- Place the tomatoes in a roasting tin, cut side up and drizzle with olive oil and season with s&p, then place in the oven for about 15 mins or until softened and a little scorched at the edges.
- In a large bowl, mix the couscous with the hot stock and leave to sit for 5 mins or until absorbed and soft, then allow to cool. When cooled, mix together with the lentils, tomatoes and onions and stir in the chopped herbs.
- In a separate bowl, mix together the yoghurt and garlic and season with salt. Disperse teaspoons of the garlic yoghurt throughout the couscous salad without mixing them in and serve.