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Lentils.org

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Couscous & Lentil Salad Bowl

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    5 cups (1.25 L) couscous, cooked

    5 cups (1.25 L) whole green lentils, cooked and drained

    2 cups (500 mL) parsley, leaves and stems, chopped

    2 cups (500 mL) cilantro, leaves and stems, chopped

    1 cup (250 mL) mint, leaves chiffonade

    1 cup (250 mL) shallot, minced

    2 cups (500 mL) red bell pepper, fire roasted, peeled, julienne

    2 cups (500 mL) yellow bell pepper, fire roasted, peeled, julienne

    ¼ cup (60 mL) garlic, roasted, minced

    ¼ cup (60 mL) Ras El Hanout bottled spice blend*

    ¼ cup (60 mL) lemon juice

    ½ cup (125 mL) canola oil

    ⅔ cup (150 mL) raisins

    1 cup (250 mL) roasted almonds, roughly chopped


Directions

  1. In a large serving bowl, combine the couscous, lentils, parsley, cilantro, mint, shallots, red, and yellow bell peppers.
  2. In a small bowl, whisk together a dressing using the garlic, spice blend, lemon juice, and oil.
  3. Add dressing to the salad and toss well to coat.
  4. Just prior to service, add raisins and almonds.

*Ras El Hanout is becoming a popular North African blend of up to 20 spices available through most foodservice purchasing channels. A quick and simplified alternative to this, which you could make in a pinch would include mixing ground cinnamon, paprika, ground cardamom, ground turmeric, and cumin seeds.


Nutritional Information

  • Serving Size: 1 1/4 cups (310 mL)
  • Per serving:
  • Calories 490
  • Total Fat 21 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 57 g
  • Dietary Fibre 13 g
  • Sugar 14 g
  • Protein 17 g
  • Sodium 115 mg
  • Potassium 778 mg
  • Folate 248 mcg