Recipes: Red pepper & toasted almond couscous

An easy meat-free meal for summer that works just as well as a packed lunch

Ingredients

• 2 cups cooked couscous
• 1 red pepper , grilled and sliced
• 4 dried apricots , chopped
• a large bunch parsley , chopped
• flaked almonds , toasted
• a drizzle melted butter , mixed with harissa
• houmous and flat bread to serve

  

  1. Toss the cooked couscous with the sliced pepper, the dried apricots and the parsley.
  2. Sprinkle the almonds over the top and drizzle with the melted butter mixed with harissa. Serve with houmous and flat bread.

  Greek salad with lentils

  Mix chopped cucumber, tomato and feta with finely sliced shallot and chopped fresh oregano. Heap on top of cooked Puy lentils (tinned are fine) and drizzle with olive oil.