Lentil and sweetcorn couscous

It's tasty, but healthy. Because you can have both.
We suggest beluga lentils in this recipe - try them; they're tiny black lentils that make the dish look great, and the texture is perfect for this recipe. You can of course swap in any type of lentil if preferred.

Preparation time: 2mins
Cooking time: 15 mins
Serves 2
Calories: around 350cal per portion

Ingredients
1 handful of dry couscous for each person
350g spinach, fresh or frozen
200g sweetcorn
1 onion, chopped
250g beluga lentils, or other lentils if preferred
50g pumpkin seeds
juice and zest of one lime (you can use lemon juice if preferred)
1 vegetable stock cube
1/2 tsp harissa paste
rapeseed oil for cooking

Method

1. Put the couscous in a bowl with the crumbled stock cube. Boil water and sprinkle over the couscous. Mix with a fork. You want the couscous not to be waterlogged, but not have completely dry grains. You can either leave this, and fork through before serving, or lightly toast it in a frying pan before serving.
   
2. Add the lentils, sweetcorn, spinach, onion, harissa paste, juice and zest. Combine together and cook with a slight drizzle of oil. Add the pumpkin seeds and keep stirring.
   
3. When this is cooked, serve in dishes or plates.
   

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As with all Cardia recipes, this one is balanced but vegetarian. If you wish, you can add meat or fish as desired, but do consider the extra salt, fat and calories that meat and fish contains.

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