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Couscous and split red lentils provide the base for this hearty power bowl full of beets, fennel, watercress, radishes, blood orange, and shrimp.
5 cups (1.25 L) couscous, cooked
5 cups (1.25 L) split red lentils, cooked with lemon peel + black peppercorns in liquid
3 cups (750 mL) ciogga beets, thinly sliced, raw
3 cups (750 mL) fennel, bulbs, thinly sliced
2 cups (500 mL) fennel fronds picked
3 cups (750 mL) watercress
2 cups (500 mL) radishes, quartered lengthwise
3 cups (750 mL) blood orange, supremed
30, 21/25 count shrimp, cooked
20 oz (600 mL) green goddess dressing*
*Prepare your own green goddess dressing by combining the following in a food processor and blending until smooth: 2 cups (500 mL) non-fat Greek yogurt 2 Tbsp (30 mL) olive oil ¼ cup (60 mL) fresh chives ⅔ cup (150 mL) flat leaf parsley ¼ cup (60 mL) fresh tarragon 4 tsp (20 mL) lime juice 4 tsp (20 mL) garlic puree 6 anchovy fillets packing in oil, drained 2 tsp (10 mL) ground black pepper
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