Deliciously nutritious and visually appealing, this Pearl couscous and lentil salad with zucchini noodles is heavenly - and a tasty plant-based addition to any diet.
Servings: 2-4 servings
2cupscooked Bob Red Mill Pearl couscousor quinoa for gluten free
1/2cupcooked Bob's Red Mill green lentils
1curly kale leafmassaged* and torn into small pieces
2teaspoonssweet onion or shallotminced
1tablespoonlemon olive oil
Garnish: thinly sliced French radishes
For the vinaigrette:
4tablespoonsfresh squeezed tangerine juice
1tablespoonlemon infused olive oil
5-6grinds of pepper
1/4teaspoonof sea salt*
Cook the couscous and lentils according to package directions. You can use the same pot, cooking the couscous first, then the lentils. Set aside the couscous and mix with 1 tablespoon lemon olive oil to prevent clumping.
Meanwhile, prepare the carrots and zucchini noodles using a spiralizer. My Mueller spiralizer can function as a mandoline so I was able to prep both vegetables this way, as well as juice the tangerines.
Strip the kale leaf from the rib, rub with olive oil (*this is the massaging part) and tear into small pieces.
Prepare the vinaigrette, combining all the ingredients in a small jar and shaking to emulsify.
Combine the couscous, lentils, carrots, onion and kale. Mix in the vinaigrette.
Mound the noodles on a plate. Spoon the couscous-lentil mixture on top. Garnish with radishes.
*I eliminate the salt for a low-sodium diet, and others can add salt to their taste.