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Mediterranean Couscous and Lentil Salad

Mediterranean Couscous and Lentil Salad

with Tahini Lemon Dressing

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Israeli couscous (also called 'pearl couscous') really doesn’t get enough love. This Mediterranean-inspired salad with tahini-lemon dressing gives the humble couscous a makeover, and we think you’re going to love the new look.

Allergens:Wheat/BléSesame/SésameSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Green Lentils

170 g

Israeli Couscous

(ContainsWheat/Blé)

1 unit

Carrot

56 g

Onion, chopped

56 g

Baby Arugula

1 unit

Lemon

10 g

Garlic

⅓ cup

Tahini

(ContainsSesame/Sésame)

1 unit

Vegetable Broth Concentrate

14 g

Mint

2 tsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories808 kcal
Fat32 g
Saturated Fat4 g
Carbohydrate108 g
Sugar8 g
Dietary Fiber26 g
Protein26 g
Sodium611 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Large Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Cut the carrot into 1/4-inch rounds. Mince or grate the garlic. Zest, then juice the lemon. Drain and rinse the lentils.

2

Cook the couscous: Add the couscous to the boiling water. Cook until the couscous is tender, 9-10 min.

3

Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the onion and carrot. Cook until the onion is golden-brown and the carrot is tender, 6-7 min. Add the lentils, vegetable broth concentrate(s) and spice blend. Stir until warmed through, 1-2 min. Remove from the heat.

4

Make the dressing: In a large bowl, whisk the tahini, lemon juice, garlic, and 2 tbsp water (double for 4 people) with a generous drizzle of oil. Season with salt and pepper.

5

Assemble the salad: Drain the couscous. Add to the dressing along with the lentil mixture. Gently toss in the arugula. Divide between bowls and tear over the mint leaves. Enjoy!