Mediterranean Bowl



For the Greek fava, heat the olive oil in a small saucepan, then add the red onion, garlic and thyme and sauté for 3-4 minutes. Next, add the yellow split peas, vegetable stock and lemon dressing and bring to the boil. Reduce the heat and simmer for 45-50 minutes until the peas have softened, then blend with a stick blender until smooth.


To make the tahini dressing, whisk all the dressing ingredients together until smooth.


For the couscous, heat the olive oil over a medium-high heat in a frying pan, then add the red onion, roasted red peppers, dried oregano and olives and sauté for 3-4 minutes.


Add the contents of the frying pan into a bowl along with the couscous and mix together. Bring the vegetable stock to the
boil in a saucepan – once boiling, pour the stock over the couscous and cling film the bowl. Let it sit for 10 minutes so the stock
can be absorbed then use a fork to fluff
up the couscous.


To make the Greek style butterbeans
and chickpeas, heat the olive oil in a saucepan over a medium heat, then add
the onion and garlic and sauté for 2-3 minutes. Then, add the oregano, cinnamon and tomato puree and sauté for a further
1-2 minutes.


Next add the chopped tomatoes, butterbeans, chickpeas and sugar and simmer for 10-15 minutes. To assemble the bowl, add the couscous, butterbeans and chickpeas, fava and salad of choice, then drizzle with the tahini to finish.


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