I always use veggie stock in my cous cous. Sometimes I add a small amount of Harissa or Berbre or Chermoula to spice it up. I tried quinoa, but I wasn't overly impressed. Maybe I didn't make it right. It's very pricey here, so I'm happy to stick with cous cous and buhrgul.

I don't really follow recipes as such, but I'll do my best. Here goes:

Ethiopian/Kenyan lentils (Wat)

melt some ghee in a large frypan, add ginger, garlic and berbre to taste and stir over low heat until fragrant. Add diced red or yellow capsicum. Add lentils (I use red ones coz I love them!) and diced tomatoes and veggie stock. Cook till desired texture is achieved - I like mine still a little crunchy, but I know some like them much softer. Serve with buhrgul, cous cous or flat bread.

Pumpkin and lentil lasagne

Put chopped onion, garlic, chopped red capsicum, sage, oregano and bay leaf in a large pan with olive oil. Heat on low till onion and capsicum soften. Add red lentils, tomato paste, diced tomatoes (I usually use fresh, but tinned works well too) and veggie stock. Cook on low for about 5 mins. Add cooked, pureed pumpkin. Cook to desired consistancy (again it depends how you like your lentils.

Make cheese sauce for lasagne. I make mine with 1 kg of natural yoghurt, 2 eggs and grated cheese - just mix all together keeping some cheese aside for the top of the lasagne.

Start layering with your choice of lasagne sheets. Sprinkle leftover cheese on top. Bake in oven till top is golden.

This recipe also works as a pasta bake or use the sauce as a pasta sauce, which makes vegans happy.