Honey Mustard Lentils Couscous Bento Box
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a medium pot, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 25 minutes until tender. Drain any excess liquid if necessary.
- In a large bowl, prepare the couscous according to package instructions, using the remaining vegetable broth for extra flavor. Fluff with a fork once cooked.
- While the lentils and couscous are cooking, spread zucchini and cauliflower on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for about 15 minutes, or until tender and lightly browned.
- In a small bowl, whisk together honey, Dijon mustard, and garlic powder to create the dressing. Adjust seasoning as preferred.
- In a large mixing bowl, combine the cooked lentils, couscous, roasted veggies, and honey mustard dressing. Gently stir until well mixed.
- Allow the mixture to rest for about 5 minutes to let flavors meld together.
- Serve in a bento box or plate, garnished with fresh mint and a spoonful of yogurt on the side.
Nutrition
Notes
This dish stores well in the fridge for up to 3 days, just keep the yogurt separate until serving to maintain its freshness.
Enjoy getting creative with the herbs to personalize your bento box!