vegan

Greenbeans with green lentil couscous

Medley of greens

218 kcal  happyfacenobackground  happyfacenobackground  VE

Flavours: 1 tbsp red wine vinegar, 1 tbsp balsamic vinegar, ½ vegetable stock cube, 1 tsp dried thyme, 1 tsp whole grain mustard, S/P

Bulk: 250g fresh green beans, 1 large red onion, 50g dried couscous, ½ tin green lentils (in water and around 235g when drained)

Jazzy: add 150g spinach to the greenbeans and onions for the last 3 minutes of cooking

Lets cook: Trim the ends off the greenbeans and slice the onion into small slices. Add to a bowl the couscous with 120ml boiling water, red wine vinegar, thyme, crumbled veg stock cube and S/P. Mix together to disperse the flavours and leave for the couscous to cook. Next fry the onions on a low-medium heat for 5-7 minutes to gradually soften them. Then add the green beans, balsamic vinegar, whole grain mustard and some S/P. Stir-fry for around 10 minutes on a low-medium heat until the green beans have softened. Finally, add the drained lentils to the couscous and microwave for 3 minutes. Dish up and enjoy  cutefacenobackground

greenbeanwithgreenlentil2

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