Couscous-Lentil Zoodle Salad
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
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.
Course: Main, Salad
Servings: 2 -4 servings
Author: Priscilla
  • 2 cups cooked Bob Red Mill Pearl couscous or quinoa for gluten free
  • 1/2 cup cooked Bob's Red Mill green lentils
  • 2 medium zucchini spiralized
  • 1 carrot thinly sliced
  • 1 curly kale leaf massaged* and torn into small pieces
  • 2 teaspoons sweet onion or shallot minced
  • 1 tablespoon lemon olive oil
  • Garnish: thinly sliced French radishes
For the vinaigrette:
  • 4 tablespoons fresh squeezed tangerine juice
  • 3 tablespoons olive oil
  • 1 tablespoon lemon infused olive oil
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon Garam Masala
  • 5-6 grinds of pepper
  • 1/4 teaspoon of sea salt*
  1. 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.
  2. 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.
  3. Strip the kale leaf from the rib, rub with olive oil (*this is the massaging part) and tear into small pieces.
  4. Prepare the vinaigrette, combining all the ingredients in a small jar and shaking to emulsify.
  5. Combine the couscous, lentils, carrots, onion and kale. Mix in the vinaigrette.
  6. Mound the noodles on a plate. Spoon the couscous-lentil mixture on top. Garnish with radishes.
Recipe Notes

*I eliminate the salt for a low-sodium diet, and others can add salt to their taste.