Show your colleagues how a veggie-forward lunch is done with this fluffy couscous meal, loaded with lentils and dotted with briny olives, crunchy sunflower seeds, sweet dates, julienne carrots & greens. A lemon-yoghurt dressing coats everything in deliciousness.
Spiced Carrot & Lentil Salad
Spiced Carrot & Lentil Salad
with pitted green olives, dates & sunflower seeds
Hands on Time: 5 - 5 minutes
Overall Time: 10 - 10 minutes
Ingredients:
- Couscous
- Green Leaves
- Julienne Carrots
- Lemon Juice
- Lentils
- Low Fat Plain Yoghurt
- Pitted Dates
- Pitted Green Olives
- Sunflower Seeds
From your kitchen:
- Salt & Pepper
- Water
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOAD IT WITH FLAVOUR
To the bowl of cooked couscous, add the lentils, the julienne carrots, the halved olives, the rinsed green leaves, and seasoning. In a separate bowl, combine the yoghurt, the lemon juice (to taste), seasoning, and water in 5ml increments until drizzling consistency.
DRIZZLE, DATES, AND DONE!
Drizzle the lemon yoghurt dressing over the couscous. Finish with a scattering of the seeds and the chopped dates. Dig in, Chef!
Couscous - 75ml
Lentils - 120g
Julienne Carrots - 75g
Pitted Green Olives - 20g
Green Leaves - 20g
Low Fat Plain Yoghurt - 50ml
Lemon Juice - 10ml
Sunflower Seeds - 10g
Pitted Dates - 20g
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOAD IT WITH FLAVOUR
To the bowl of cooked couscous, add the lentils, the julienne carrots, the halved olives, the rinsed green leaves, and seasoning. In a separate bowl, combine the yoghurt, the lemon juice (to taste), seasoning, and water in 5ml increments until drizzling consistency.
DRIZZLE, DATES, AND DONE!
Drizzle the lemon yoghurt dressing over the couscous. Finish with a scattering of the seeds and the chopped dates. Dig in, Chef!
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOAD IT WITH FLAVOUR
To the bowl of cooked couscous, add the lentils, the julienne carrots, the halved olives, the rinsed green leaves, and seasoning. In a separate bowl, combine the yoghurt, the lemon juice (to taste), seasoning, and water in 5ml increments until drizzling consistency.
DRIZZLE, DATES, AND DONE!
Drizzle the lemon yoghurt dressing over the couscous. Finish with a scattering of the seeds and the chopped dates. Dig in, Chef!
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LOAD IT WITH FLAVOUR
To the bowl of cooked couscous, add the lentils, the julienne carrots, the halved olives, the rinsed green leaves, and seasoning. In a separate bowl, combine the yoghurt, the lemon juice (to taste), seasoning, and water in 5ml increments until drizzling consistency.
DRIZZLE, DATES, AND DONE!
Drizzle the lemon yoghurt dressing over the couscous. Finish with a scattering of the seeds and the chopped dates. Dig in, Chef!
Woolies Products in this dish
