Couscous with lentils, roasted peppers and parsley

Ingredients

For 1 serving

• Couscous60 g
• Cooked lentils130 g
• Bell peppers1
• Red onion0.3
• Extra virgin olive oil10 g
• Parsleyto taste
• Lemon0.5
• Saltto taste

Contains: gluten,

In season: July – October

Method

1. Turn the oven on to 220 °C (conventional). Wash and dry the pepper and put it whole on a tray lined with baking paper.
2. Roast it for 25 minutes, turning it halfway, until the skin is blackened and wrinkled; put it in a covered bowl for 5 minutes so it peels easily.
3. Meanwhile bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes, until fully absorbed; fluff it with a fork.
4. Finely chop the red onion and parsley; drain and rinse the lentils.
5. Peel the pepper, remove the stalk and seeds and cut it into strips.
6. Add the lentils, pepper, onion and parsley to the couscous; dress with the olive oil and lemon juice and toss.