Spicy curry powder is balanced with cooling yoghurt and spooned over a vegetarian medley of lentils, couscous, sweet sultanas, tangy baby tomatoes, & herbaceous coriander. Finish with nutty almond flakes and crumblings of feta.
Curried Couscous Salad
Curried Couscous Salad
with lentils & almonds
Hands on Time: 5 - 7 minutes
Overall Time: 8 - 10 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Couscous
- Danish-style Feta
- Fresh Coriander
- Golden Sultanas
- Greek Yoghurt
- Medium Curry Powder
- Tinned Lentils
From your kitchen:
- Salt & Pepper
- Water
LET’S BEGIN
Boil the kettle. Place the couscous & rinsed lentils in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY CURRY SALAD
In a small bowl, combine the curry powder and the yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. In a separate bowl, combine the couscous & lentils, the picked coriander, the sultanas, the halved tomatoes, and season.
TIME TO DIG IN
Drizzle over the curried yoghurt. Crumble over the drained feta and scatter over the nuts. Aitsa, Chef!
Couscous - 75ml
Tinned Lentils - 60g
Medium Curry Powder - 7,5ml
Greek Yoghurt - 80ml
Fresh Coriander - 3g
Golden Sultanas - 20g
Baby Tomatoes - 80g
Danish-style Feta - 30g
Almonds - 20g
LET’S BEGIN
Boil the kettle. Place the couscous & rinsed lentils in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY CURRY SALAD
In a small bowl, combine the curry powder and the yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. In a separate bowl, combine the couscous & lentils, the picked coriander, the sultanas, the halved tomatoes, and season.
TIME TO DIG IN
Drizzle over the curried yoghurt. Crumble over the drained feta and scatter over the nuts. Aitsa, Chef!
Couscous - 150ml
Tinned Lentils - 120g
Medium Curry Powder - 15ml
Greek Yoghurt - 160ml
Fresh Coriander - 5g
Golden Sultanas - 40g
Baby Tomatoes - 160g
Danish-style Feta - 60g
Almonds - 40g
LET’S BEGIN
Boil the kettle. Place the couscous & rinsed lentils in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY CURRY SALAD
In a small bowl, combine the curry powder and the yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. In a separate bowl, combine the couscous & lentils, the picked coriander, the sultanas, the halved tomatoes, and season.
TIME TO DIG IN
Drizzle over the curried yoghurt. Crumble over the drained feta and scatter over the nuts. Aitsa, Chef!
Couscous - 225ml
Tinned Lentils - 180g
Medium Curry Powder - 22,5ml
Greek Yoghurt - 240ml
Fresh Coriander - 8g
Golden Sultanas - 60g
Baby Tomatoes - 240g
Danish-style Feta - 90g
Almonds - 60g
LET’S BEGIN
Boil the kettle. Place the couscous & rinsed lentils in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CREAMY CURRY SALAD
In a small bowl, combine the curry powder and the yoghurt. Loosen with water in 5ml increments until drizzling consistency. Season and set aside. In a separate bowl, combine the couscous & lentils, the picked coriander, the sultanas, the halved tomatoes, and season.
TIME TO DIG IN
Drizzle over the curried yoghurt. Crumble over the drained feta and scatter over the nuts. Aitsa, Chef!
Couscous - 300ml
Tinned Lentils - 240g
Medium Curry Powder - 30ml
Greek Yoghurt - 320ml
Fresh Coriander - 10g
Golden Sultanas - 80g
Baby Tomatoes - 320g
Danish-style Feta - 120g
Almonds - 80g
Woolies Products in this dish
