1 tbsp oil
1 onion, sliced
1 red pepper, sliced
1 courgette, halved and sliced
50g shredded spring greens
400g can lentils, drained and rinsed
2 tbsp sun-dried tomato paste
100g Wholewheat Couscous
1. Heat the oil in a frying pan and fry the vegetables for 4 minutes. Add the lentils, tomato paste and 100ml water, and cook for 1 minute. Season to taste.
2. Meanwhile, place the couscous in a bowl and pour over 200ml boiling water, cover and leave to stand for 5 minutes. Fluff up the couscous with a fork and serve with the vegetable and lentil stir-fry.
Image and recipe courtesy of Waitrose & Partners