Honey Mustard Lentils Couscous Bento

Honey Mustard Lentils Couscous Bento

Honey Mustard Lentils Couscous Bento Box

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This delightful bento box showcases a vibrant mix of creamy lentils and fluffy couscous, paired with crunchy zucchini and cauliflower for an extra pop of color and texture. The honey mustard dressing adds a touch of sweetness and tang that pulls it all together. Top it off with fresh mint and a dollop of yogurt to create a refreshing, nutritious meal! Feel free to swap in your favorite seasonal vegetables or adjust the serving sizes according to your appetite!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Pregnancy-Friendly Food
Cuisine: Global Healthy
Calories: 320

Ingredients
  

  • 200 g lentils, rinsed
  • 150 g couscous
  • 500 ml vegetable broth
  • 1 medium zucchini, diced
  • 200 g cauliflower florets
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 50 g fresh mint, chopped
  • 150 g plain yogurt
  • Feta cheese, crumbled optional
  • Additional herbs, such as dill or parsley optional

Equipment

  • Medium pot
  • Large bowl
  • Baking sheet
  • Chef's knife
  • Mixing spoon
  • Airtight container (for lunchbox packing)

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, whisk together honey, Dijon mustard, and garlic powder to create the dressing. Adjust seasoning as preferred.
  6. In a large mixing bowl, combine the cooked lentils, couscous, roasted veggies, and honey mustard dressing. Gently stir until well mixed.
  7. Allow the mixture to rest for about 5 minutes to let flavors meld together.
  8. Serve in a bento box or plate, garnished with fresh mint and a spoonful of yogurt on the side.

Nutrition

Calories: 320kcalCarbohydrates: 47gProtein: 12gFat: 10gSodium: 240mgPotassium: 550mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Feel free to experiment with different veggies based on what you have at hand—bell peppers, peas, or carrots would all be fantastic additions!
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!

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