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.
Tangy Carrot & Lentil Salad
Tangy Carrot & Lentil Salad
with pitted green olives, dates & sunflower seeds
Hands on Time: 5 - 10 minutes
Overall Time: 10 - 15 minutes
Ingredients:
- Couscous
- Julienne Carrots
- Lemon Juice
- Low Fat Plain Yoghurt
- Pitted Dates
- Pitted Green Olives
- Salad Leaves
- Sunflower Seeds
- Tinned Lentils
From your kitchen:
- Salt & Pepper
- Water
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Season, 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 shredded salad 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
Tinned Lentils - 120g
Julienne Carrots - 75g
Pitted Green Olives - 20g
Salad 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 150ml of boiling water. Season, 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 shredded salad 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 - 150ml
Tinned Lentils - 240g
Julienne Carrots - 150g
Pitted Green Olives - 40g
Salad Leaves - 40g
Low Fat Plain Yoghurt - 100ml
Lemon Juice - 20ml
Sunflower Seeds - 20g
Pitted Dates - 40g
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Season, 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 shredded salad 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 - 225ml
Tinned Lentils - 360g
Julienne Carrots - 225g
Pitted Green Olives - 60g
Salad Leaves - 60g
Low Fat Plain Yoghurt - 150ml
Lemon Juice - 30ml
Sunflower Seeds - 30g
Pitted Dates - 60g
FLUFFY COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Season, 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 shredded salad 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 - 300ml
Tinned Lentils - 480g
Julienne Carrots - 300g
Pitted Green Olives - 80g
Salad Leaves - 80g
Low Fat Plain Yoghurt - 200ml
Lemon Juice - 40ml
Sunflower Seeds - 40g
Pitted Dates - 80g
Woolies Products in this dish
