Lentils & Cous Cous with Broccoli & Sweet Potatoes


I don’t know how I brainstormed this recipe, but I was apprehensive about going through with it because I had never even tasted lentils before and haven’t made couscous many times.  Halfway through cooking I was thinking “this is going to be a disaster”, but it turned out to be an absolutely amazing, filling meal!  The richness of the lentils and couscous mixed great with the creaminess of the cheese and sweet potatoes, and the broccoli was soft enough to bring it all together.  The boyfriend declared it his new favorite dish, so we’re hopeful that others will feel the same 🙂

1 package Israeli cous cous, cooked

½ cup cooked green lentils

1 crown broccoli, cut into pieces

1 sweet potato, cut into small cubes

½ cup onion, chopped

1 cup grated Parmesan cheese

4 gloves garlic, minced

1 cayenne pepper, minced

Salt & pepper

2 tbsps olive oil

  • Begin preparing lentils first, as they can take 45 minutes to cook
  • Bring a pot of water to a boil, and add cubed sweet potatoes
  • Preheat oven to 400 degrees
  • In a bowl, combine broccoli, onions, garlic, cayenne and sweet potatoes when they have finished.  Mix with olive oil, salt and pepper and arrange on a baking sheet. Cook vegetables for approximately 20 minutes, turning halfway through
  • Once vegetables have cooked, add to couscous and lentils and then mix in cheese (sweet potatoes will pretty much mush at this point and blend in with the rest of the dish)

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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