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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
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!