Mediterranean Nourish Bowl (Edit recipe)

When the weather starts getting hotter, it’s nice for food to become simpler & lighter! The heavy soups & stews are firmly packed away, as we welcome all the colourful vegetables, beautiful salads & juicy fruits into our diet. This beautiful nourish bowl has been perfect for us on the road because it takes just 10/15 mins to whip together, meaning less time in a hot sweaty kitchen!It’s packed with nourishing plant proteins, healthy fats & beautiful summer veggies. finished off with a delicious, fresh & zesty dressing.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	395
Fat:	11 g
Carbohydrates:	80 g
Protein:	26 g
Cholesterol:	0 g
Sodium:	893 mg
Fiber:	22 g
Sugars:	6 g
Calculated per serving.

by theyogaplantkitchen

Serves: 2

Ingredients

100 grams Israeli Couscous
0.5 tsp dried Oregano
0.5 pieces Bell Pepper, thinly sliced
0.5 pieces Zucchini, thinly sliced into half moons (courgette)
1 bunch Red Leaf Lettuce, chopped
2 Tbsp Olives
2 Tbsp Hummus, optional
250 grams White Beans, I used butterbeans
4 pieces Lemon, sliced into half moons
0.5 tsp Sea Salt
0.5 tsp Ground Fresh Black Peppercorns
1 bunch fresh Basil, to serve
2 Tbsp Sesame Seeds, to serve, optional (or mixed seeds)

dressing

1 Tbsp Olive Oil
1 Tbsp Lemon, juice
0.5 Tbsp Pure Maple Syrup
1 tsp Dijon Mustard
1 clove Garlic, minced (optional)
1 pinch Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Directions:
1)Place the cous cous in a bowl, add 1 tsp olive oil & the oregano, sprinkle of rock salt & some cracked black pepper. Mix together well, cover with 100ml of boiling water. Cover and set aside for 10 minutes. Then fluff with a fork.
2)place a frying pan over a medium heat. Heat 2 tsp of olive oil, then add the courgette & bell pepper. Season with salt & stir occasionally. Cook for 5 mins, then add the lemon slices to the pan, cook for 1-2 mins each side until they golden in colour.
3)make the dressing by putting all the ingredients into a small bowl & mixing together. Garlic is optional here.
4)to arrange, add some lollo rosso leafs to the edge of each bowl. Divide the cous cous between the two bowls. Mix half of the butter beans/ veggies into the cous cous. Then pile the rest on top, along with the olives. Add a dollop of hummus (if using). Then finish off with some fresh basil, lemon slices & seeds (if using) generously drizzle over the dressing & enjoy