John Myers
Ingredients for 4 servings:
- 250 g couscous, instant
- 100 g lentils (mountain lentils)
- 2 carrots
- 1 jar tomatoes, dried, preserved in oil
- 3 spring onions
- 2 cloves garlic
- 2 tbsp honey
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 4 tbsp Balsamic vinegar, white
- vegetable broth
- Salt
- pepper
- chili powder
- sweet bell pepper(s)
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Prepare couscous according to the package instructions with vegetable stock. Cook the lentils and drain. Finely dice the carrots. Drain the tomatoes, reserving the oil, and also finely dice them. Finely slice the spring onions. Briefly fry the carrots in a little of the tomato oil until they are still firm to the bite. Mix together a dressing from the honey, the crushed garlic cloves, tomato paste, lemon juice, vinegar, and the remaining tomato oil. Season with salt, pepper, chili, and paprika as desired. Mix the couscous with the lentils, carrots, and tomatoes. Wait until the ingredients have cooled slightly, then add the spring onions. Stir in the dressing and let it stand for a while before serving. Add more olive oil if desired (otherwise the salad can become quite soggy).
Facebook Comments