Middle Eastern Lentil & Couscous Bowl
with Almonds & Tahini Garlic Dressing
- Almond
- Milk
- Gluten(Wheat)
- Sesame
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
We love the tender texture of lentils and couscous; the nourishing grains and legumes are the perfect pair for handling bold flavours. Combine that with spiced and roasted veggies and a tahini garlic dressing for a bowl to remember! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
beetroot
1 tin
lentils
1
Brown Onion
½
lemon
1 packet
roasted almonds
(Contains: Almond)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten(Wheat))
1 packet
tahini
(Contains: Sesame)
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 bag
salad leaves
1 bag
herbs
1 sachet
Middle Eastern Seasoning
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1 tsp
honey
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
water (for the onion)
¾ cup
water (for the couscous)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot into thick half-moons. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, drain and rinse lentils. Thinly slice onion. Slice lemon into wedges. Roughly chop roasted almonds. • In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook lentils and Middle Eastern seasoning until fragrant and warmed through, 1-2 minutes. • Add the butter and the honey and cook, stirring, until melted, 1 minute. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Set aside.
• While the onion is cooking, add the water (for the couscous) and vegetable stock powder to a medium saucepan. Bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• In a small bowl, combine tahini and garlic dip. Set aside. • Add lentils, roasted veggies, salad leaves and a drizzle of olive oil to the couscous. Toss to combine.
• Divide Middle Eastern lentil couscous between bowls. Top with caramelised onion. • Drizzle over tahini garlic sauce. Tear over herbs and garnish with almonds. • Squeeze over some lemon juice and serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious mix of flavours and textures, with the caramelised onions and tahini garlic dressing receiving particular praise.
- Ease of prep: Customers found this recipe quick and simple to prepare, making it a great option for weeknight dinners.
- Suggestions: Consider adding more roasted vegetables or almonds to boost flavour and texture; some found the couscous could use extra seasoning.
- Next-day meals: Several reviewers mentioned the dish keeps well, providing enough for tasty leftovers or next-day lunches.
- Portions: Some customers suggested adding more protein to make the meal more filling and substantial.
