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Lentil Couscous Salad
Julie Carlyle
Print Recipe
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course
Main, Main Course, Main Dish, Salad
Cuisine
Australian, Middle Eastern
Servings
6
people
Calories
400
kcal
Ingredients
Metric
US Customary
1x
2x
3x
45
g
continental parsley
85
g
red onion
quartered
60
g
flaked almonds
100
g
wholegrain couscous
400
g
brown lentils
Can (drained weight 240g approx)
2
lemon
juice only
150
g
Campbells Real vegetable stock
liquid
¼
teaspoon
Chinese 5 spice
*optional
50
g
sultanas
*optional
Instructions
Add 45gm parsley to TM bowl. Turbo 1 sec.
Scrape down the bowl. Repeat Turbo .5 sec.
Remove parsley and reserve in a large serving bowl.
Add 85gm red onion ¼ Turbo .5 sec.
Reserve in the bowl with the parsley
Without cleaning the TM bowl add vegetable stock and Chinese 5 spice to the TM bowl. Heat 5min/Varoma/Speed 2.
Meanwhile, add the drained lentils and flaked almonds to the reserved parsley and onion.
Place the couscous and sultanas in a separate bowl together and add lemon juice.
Add the heated vegetable stock to the bowl of couscous. Stir and set aside.
Once all the fluid has been absorbed into the couscous stir.
Add the couscous to the salad and lightly toss all the ingredients together. Refrigerate the salad and serve chilled.
Nutrition
Calories:
400
kcal
Carbohydrates:
67
g
Protein:
22
g
Fat:
6
g
Sodium:
108
mg
Potassium:
883
mg
Fiber:
24
g
Sugar:
8
g
Vitamin A:
80
IU
Vitamin C:
23.9
mg
Calcium:
86
mg
Iron:
6.3
mg
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