Baked Veggie Medley & Lentil-Couscous Bowl

• Meanwhile, thinly slice brown onion 
(see ingredients).
• Roughly chop cucumber. 
• Finely chop garlic. 
• Drain and rinse lentils.
• Pick and thinly slice mint leaves.
• In a small heatproof bowl, combine half the garlic 
and a drizzle of olive oil. Microwave in 10 second 
bursts until fragrant.
• Add Greek-style yoghurt to garlic oil, stirring to 
combine. Season to taste with salt and pepper 
and set aside. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook onion, stirring, until softened, 4-5 minutes.
• Add remaining garlic and lentils and cook, stirring 
until fragrant, 1 minute.  

• To pan with lentils, add the water and stock 
concentrate and bring to the boil.
• Add couscous and stir to combine. Cover with a lid 
and remove from heat.
• Set aside until the water is absorbed, 5 minutes. 
Fluff up with a fork. 

• In a medium bowl, combine mixed salad leaves, 
cucumber and a drizzle of olive oil and white wine 
vinegar. Season to taste.