Lentil Couscous with Crispy Pita and Pomegranate Molasses



  • 1 Tin Lentils

  • 200g couscous

  • 1 packet crispy pita

  • 30g Pistachios

  • 1 tbsp Pomegranate Balsamic

  • 80g Raisins

  • Dried Chili Flakes to taste

  • ¼ Cup toasted almond flakes



  1. Place the couscous in a medium size bowl, sprinkle a pinch of salt and pepper, drizzle with olive oil and pour over 200ml of water. Cover with a lid or clean film and leave rest for 3 min. Remove the lid or film and brush using a fork to separate and make fluffy the couscous, and to ensure it stops from cooking any further.

  2. Toast the almonds using a pan on medium heat until golden brown, set aside.

  3. Roughly chop the pistachios and crush the pita bread, drain the lentils and mix all the ingredients together with the couscous. Mix through the raisins.

  4. To serve, drizzle over a dash of olive oil and pomegranate balsamic.


Prep: 15 min