Ingredients

Serves 4

4oz/115g/generous 1/2 cup of dried green lentils

2oz/55g/ 3/8 cup of pine nuts

1tbsp of olive oil

1 oinion, diced

2 garlic cloves, crushed

10oz/280g of zucchini, sliced

9oz/250g of tomatoes, chopped

14oz/400g of canned artichoke hearts, drained and cut in half lengthwise

9oz/250g/generous 1 1/4 cups of couscous

16fl oz/500ml/2 cups of vegetable stock

3tbsp torn fresh basil leaves, plus extra leaves to garnish

Pepper

Method

1. Put the lentils into a pan with plenty of cold water, bring to a boil, and boil rapidly for 10min. Reduce the heat, cover, and let simmer for 15min., or until tender.
2. Meanwhile, preheat the broiler to medium. Spread the pine nuts out in a single layer on a cookie sheet and toast under the preheated broiler, turning to brown evenly-watch constantly because they brown very quickly. Tip the pine nuts into a small dish and set aside.
3. Heat the oil in a skillet over medium heat, add the onion, garlic, and zucchini and cook, stirring frequently, for 8-10min., or until tender and the zucchini have browned slightly. Add the tomatoes and artichoke halves and heat through thoroughly for 5min.
4. Meanwhile, put the couscous into a heatproof bowl. Bring the stock to a boil in a pan and pour over the couscous, cover, and let stand for 10min. until the couscous absorbs the stock and becomes tender.
5. Drain the lentils and stir into the couscous. Stir in the torn basil leaves and season well with pepper. Transfer to a warmed serving dish and spoon over the cooked vegetables. Sprinkle the pine nuts over the top, garnish with basil leaves, and serve at once.

Substitute ingredients as needed.