Lemony Butter Bean & Lentil Couscous Bowls

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 onion, finely diced
• 1 carrot, grated
• 1 courgette, finely diced or grated
• 1 garlic clove, crushed
• 1 tbsp tomato purée
• 40g dried red lentils, rinsed
• ½ x 160g tin butter beans or cannellini beans, drained and rinsed
• 160ml water
• 60g frozen peas
• 85g dried couscous
• 95ml boiling water for couscous, or according to packet
• Juice of ½ lemon
• 1 tsp dried oregano or mixed herbs
• 40g plain full-fat yoghurt or Greek yoghurt

Method

1. Heat the oil in a saucepan. Add onion, carrot and courgette. Cook for 5–6 minutes until softened.
2. Add garlic, tomato purée and herbs. Stir for 30 seconds.
3. Add red lentils, drained beans and 400ml water.
4. Simmer for 15–18 minutes, stirring often, until the lentils are soft and the mixture is thick but spoonable. Add a splash more water if needed.
5. Stir in the peas and cook for another 3–4 minutes.
6. Meanwhile, prepare the couscous with boiling water. Fluff with a fork.
7. Remove babies portion before adding adult seasoning. Squash beans and peas well.
8. Finish the main pan with lemon juice. Serve with yoghurt.