Mediterranean Couscous and Lentil Salad
with Tahini Lemon Dressing
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 boîte(s)
Lentils
170 g
Couscous perlé
(Contient Blé)
1 pièce(s)
Carotte
56 g
Oignon, haché
56 g
Bébé roquette
1 pièce(s)
Citron
10 g
Ail
⅓ tasse(s)
Tahini
(Contient Sésame)
1 pièce(s)
Concentré de bouillon de légumes
14 g
Menthe
2 cc
Mélange d'épices méditerranéen
(Contient Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.
Cook the couscous: Add the couscous to the boiling water. Cook until the couscous is tender, 9-10 min.
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.
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.
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!