2 tsp olive oil
1 red onion, finely chopped
3 tsp balsamic vinegar
2 tsp brown sugar
100g (1/2 cup) couscous
125ml (1/2 cup) boiling water
1 x 400g can brown lentils, rinsed, drained
1 cup chopped fresh mint
60g (1/3 cup) sunflower kernels
1 x 250g punnet cherry tomatoes, halved (Used Kumatos)
1 tbs finely grated lemon rind
80ml (1/3 cup) fresh lemon juice
Lebanese bread, to serve
Heat the oil in a medium non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5-10 minutes or until browned.
Add the vinegar and sugar and cook, stirring, for 1 minute or until well combined and heated through. Remove from the heat.
Meanwhile, place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork.
Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
Add the onion mixture, lentils, parsley, mint, sunflower kernels, tomatoes, lemon rind and juice,
then gently toss until just combined. Taste and season with salt and freshly ground black pepper.
Serve with Lebanese bread.