Barley and Cous Cous Bake

Barley and cous cous bake

Quick and easy, delicious bake. This is so flexible and can easily be made the day before serving if required

Ingredients:

• 1 cup pearl barley
• 1 cup pearl cous cous
• 1 large onion, chopped
• 1 tin green lentils
• 1 tbsp ginger, chopped finely
• 1 tbsp garlic, chopped finely
• 4 tbsp tomato paste
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp tumeric
• 4 tbsp lemon juice
• 2 small carrots, grated
• salt and pepper to taste
• 1 tbsp coconut oil

Method:

1. Preheat oven to 180C and line your baking dish with baking paper
2. Cook the barley and cous cous in boiling water. Just before the water is completely absorbed, remove from the heat and leave it sit, covered, for an additional 15 minutes
3. While the grains are sitting, saute the onion in the coconut oil until softened
4. Place all the ingredients into a large bowl and mix. Add salt and pepper to taste
5. Transfer the mix into your prepared baking dish and press down firmly
6. Bake for 45 minutes and allow to sit an additional 15 minutes before serving

Notes:

• You could easily use other grains if you prefer. Quinoa would be nice and give it a slightly nuttier flavour. I think brown rice would also be delicious.
• Feel free to switch up the spices and even add herbs for a different taste. I played it safe and omitted chilli, but if it was just for me, I would have added it in
• This was super easy to prepare. In fact, I made it the night before I needed it, then just removed it from the fridge, allowed it to come to room temperature and then baked it on the day I needed it. I think this really helped the flavours to infuse throughout too

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