Gochujang Lentil Couscous Skillet

Ingredients

• 350 g cooked lentils
• 280 g couscous
• 150 g cherry tomatoes, halved
• 1 red onion, sliced thin
• 550 ml vegetable broth
• 30 g gochujang and 30 ml soy sauce
• 15 ml sesame seeds and 2 sliced spring onions
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml oil in a deep skillet over medium heat and cook 150 g cherry tomatoes, halved for 2 to 3 minutes until softened.

2. Step 2

   Add 350 g cooked lentils and 280 g couscous and stir them together for 30 seconds.

3. Step 3

   Pour in 550 ml vegetable broth and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 1 red onion, sliced thin and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 30 g gochujang and 30 ml soy sauce and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml sesame seeds and 2 sliced spring onions and spoon it into bowls.