Couscous with Lentil and Yoghurt Paste
Prep time: 
Cook time: 
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Serves: 2
  • 100 g red lentil stew, requires no soaking beforehand
  • 200 g of couscous
  • 2 tablespoons of Greek yoghurt
  • ½ cucumber, thinly sliced
  • fresh chives, roughly chopped
  • sea salt and pepper
  1. In a small saucepan bring water to a boil and let the red lentils cook for about 10 minutes, or until al dente.
  2. The proportion is 3:1 (3 parts of water for 1 part of lentils).
  3. Then in a second medium saucepan stir couscous into boiling water and return water to a boil. Cover and remove the saucepan from heat. Let it stand a couple of minutes and then stir it with a fork. Set aside to cool. The proportion is 1:1 (1 parts of water for 1 part of couscous).
  4. Once the lentil stew is done, transfer it to a bowl, in which you add the yoghurt and mix them thoroughly with a stab mixer until the paste is smooth.
Serve the lentil yoghurt paste on couscous (or brown rice, multi-grain bread or crackers) and garnish it with thin slices of cucumbers. Sprinkle it with fresh chives or another herb of your choice.

MAKE IT VEGAN: Skip the Greek yoghurt.

It keeps in the fridge very well for 2 days.

Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".
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