By lentilsorg Bowls, Salad African, Mediterranean
November 20, 2018
Sweet and flavourful roasted red and yellow peppers are combined with fresh parsley, cilantro, and mint, and served on a bed of fluffy couscous and tender lentils, tossed with a warm and sweetly spiced aromatic vinaigrette, topped with slivered almonds and plump raisins.
15 Minutes
20 Minutes
35 Minutes
*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.
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
