Lentil Hummus and Roast Aubergine Bowls

1 - Preheat
Preheat the oven to 200°C. Fill a kettle with water and put it on to boil - this will be for the couscous
later.

2 - Prep the aubergine
Remove and discard the green stem from 1 aubergine, then cut the aubergine into bite-sized
chunks.

3 - Oil it up
Tip the aubergine onto a large baking tray with 200g of tomatoes, 1 tbsp of harissa paste and a
generous pinch of salt. Drizzle over 2 tbsp of the olive oil and give everything a good mix. Ensure
the veg is spread out into 1 even layer.

4 - Roast
Roast the veg in the oven for 12-15 minutes, until everything is soft, jammy and golden in places.
Get on with the rest of the dish in the next steps while you wait.

5 - Get the couscous ready
Tip 100g of couscous into a large mixing bowl. Finely grate in the zest from 1 lemon and drizzle in
1 tbsp of oil. Season with salt and pepper, then give everything a good mix.

6 - Cook the couscous
Pour enough boiling water from the kettle into the bowl with the couscous to just cover the grains.
Give everything another quick mix, set aside and allow the couscous to slowly soften while you get
on with the rest of the dish in the next steps.

7 - Assemble the hummus
Tip 1 250g pouch of lentils into a large mixing bowl, then squeeze in the juice from the zested lemon.
Peel, then finely grate in 1 clove of garlic, add 2 tbsp of the tahini and 4 tbsp of water.

8 - Blend it up
Blitz everything together, until smooth with a hand blender. Loosen with a splash of water if
necessary - we are looking for a smooth, mashed potato-like consistency. Season very generously
with salt and pepper.

9 - Chop the spring onions and mix it up
Once the couscous has softened, fluff the grains with a fork. Thinly slice 2 spring onions and fold
them through.

10 - Serve
Dollop the hummus into bowls and spread it out with the back of a spoon. Load in the couscous,
veg and finish with a ½ tbsp dollop of tahini in each bowl.

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