Lemon Leeks & Puy Lentils with Couscous

One of my favourite easy and quick vegan mains of all time. Full of flavour, nutrients and you can make it in only 15 minutes!


  • 100g couscous
  • 1 tbsp good quality olive oil
  • 3 small leeks, sliced
  • 4 spring onions, chopped
  • 2 cloves of garlic, crushed
  • 3cm piece of fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 250g cooked puy lentils
  • The juice of 1 lemon
  • Salt and pepper to taste
  • A handful of chopped flat leaf parsley
  • Sriracha sauce to serve (optional)


  1. Put the couscous in a heatproof bowl and cover with boiling water by about 1cm. Cover the bowl and set aside for at least 10 minutes.
  2. Heat the oil in a large pan and gently fry the leeks and spring onions until soft.
  3. Add the garlic and ginger and continue cooking for a minute or so, stirring often.
  4. Get full recipe==>>dontfeedaftermidnight.co.uk