Lentil Couscous Salad

Julie Carlyle

Print Recipe Add to Shopping List Add to Collection

Prep Time 10

Cook Time 5

Total Time 15

Course Main, Main Course, Main Dish, Salad

Cuisine Australian, Middle Eastern

Servings people

Calories 400 kcal

Equipment

1 Thermomix

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 parsley
85 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 teaspoon 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.

Nutrition

Calories: 400kcalCarbohydrates: 67gProtein: 22gFat: 6gSodium: 108mgPotassium: 883mgFiber: 24gSugar: 8gVitamin A: 80IUVitamin C: 23.9mgCalcium: 86mgIron: 6.3mg

Keyword Gut Health, healthy, High Fibre, salad, Thermomix, Thermomix Salad

Tried this recipe?Let us know how it was!