Lentil Couscous Salad
Equipment
Ingredients
- 45 g continental parsley
- 85 g red onion quartered
- 60 g flaked almonds
- 100 g 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.45 g continental parsley
- 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 parsley85 g red onion
- Without cleaning the TM bowl add vegetable stock and Chinese 5 spice to the TM bowl. Heat 5min/Varoma/Speed 2.150 g Campbells Real vegetable stock, ¼ tsp Chinese 5 spice
- Meanwhile, add the drained lentils and flaked almonds to the reserved parsley and onion.400 g brown lentils, 60 g flaked almonds
- Place the couscous and sultanas in a separate bowl together and add lemon juice.100 g couscous, 50 g sultanas, 2 lemon
- 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.
Notes
Note: Swap the almonds for any nut of your choice or omit.
Swap out the sultanas for cranberries if desired.
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Nutrition
Calories: 400kcalCarbohydrates: 67gProtein: 22gFat: 6gSodium: 108mgPotassium: 883mgFiber: 24gSugar: 8gVitamin A: 80IUVitamin C: 23.9mgCalcium: 86mgIron: 6.3mg
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