Mediterranean Nourish Bowl
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.
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
20
Serves: 2
Ingredients
- 100 grams100 grams100 grams Israeli Couscous
- 0.5 tsp0.5 tsp0.5 tsp Oregano, Dried
- 0.5 pieces0.5 pieces0.5 pieces Bell Pepper, thinly sliced
- 0.5 pieces0.5 pieces0.5 pieces Zucchini, thinly sliced into half moons (courgette)
- 1 bunch1 bunch1 bunch Red Leaf Lettuce, chopped
- 2 Tbsp2 Tbsp2 Tbsp Olives
- 2 Tbsp2 Tbsp2 Tbsp Hummus, optional
- 250 grams250 grams250 grams White Beans, I used butterbeans
- 4 pieces4 pieces4 pieces Lemon, sliced into half moons
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Peppercorns, Ground Fresh
- 1 bunch1 bunch1 bunch Basil, Fresh, to serve
- 2 Tbsp2 Tbsp2 Tbsp Sesame Seeds, to serve, optional (or mixed seeds)
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Lemon, juice
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Dijon Mustard
- 1 clove1 clove1 clove Garlic, minced (optional)
- 1 pinch1 pinch1 pinch Sea Salt
dressing
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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
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Pescetarian Plant Based Salads Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 408 |
| Fat: | 16 g |
| Carbohydrates: | 91 g |
| Protein: | 29 g |
| Cholesterol: | 0 g |
| Sodium: | 944 mg |
| Fiber: | 25 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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