Herbed lentil and beetroot ‘couscous’ with halloumi
- December 2012
- Serves 4
- Takes 1 hour to make, 40 min to cook
This colourful and herby vegetarian dish is healthy, filling and tastes great too. The beetroot is blitzed in a food processor until it’s the same size as couscous and then then served with roasted beetroot, spiced seeds and halloumi.
- 43.1g (16g saturated)
- 27.1g (10.8g sugars)
Make the lentil and beetroot ‘couscous’ the day before, then add the herbs and shallots at the last minute.
You could cook the roast beetroot the day before, then chill overnight. Remove from the fridge 1 hour before serving to come up to room temperature.
It’s important to have everything ready to serve before you start to cook the halloumi as the cheese tastes much better when it’s just come out of the pan.
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