By lentilsorg Bowls, Main Dish, Salad
May 14, 2019
Couscous and split red lentils provide the base for this hearty power bowl full of beets, fennel, watercress, radishes, blood orange, and shrimp.
20 Minutes
15 Minutes
35 Minutes
*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
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*