Imported from the web

Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 20 min
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 garlic cloves; 60 g extra virgin olive oil (plus extra to taste); 50 g red onion (cut into halves); 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp ground cinnamon; 0.5 tsp ground ginger; 0.125 tsp ground cayenne pepper; 1 tsp grated lemon zest (no white pith); 40 g lemon juice (plus extra to taste); 3 sprigs fresh mint (leaves only, torn into pieces); 3 sprigs fresh flat-leaf parsley (leaves only, torn into pieces); 3 sprigs fresh basil (leaves only, torn into pieces); 800 g water; 200 g Israeli couscous (rinsed and drained; also known as pearl couscous); 200 g red lentils (rinsed and drained); 200 g broccoli (broken into florets (2 cm)); 200 g cauliflower (broken into florets (2 cm)); 250 g cherry tomatoes (cut into halves); 100 g pitted Kalamata olives (cut into halves); 30 g pine nuts; 40 g shelled unsalted pistachio nuts; 40 g slivered almonds; 1.5 pinches sea salt (to taste); 1.5 pinches ground black pepper (to taste)

Imported by John Tan on SeeMeCook

A vibrant and nutrient-dense vegetarian salad featuring pearl couscous, red lentils, and fresh vegetables tossed in a zesty herb and spice dressing.

4 servings60 minMiddle Eastern

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Ingredients

3 garlic cloves
60 g extra virgin olive oil (plus extra to taste)
50 g red onion (cut into halves)
1 tsp dried oregano
0.5 tsp ground cumin
0.5 tsp ground cinnamon
0.5 tsp ground ginger
0.125 tsp ground cayenne pepper
1 tsp grated lemon zest (no white pith)
40 g lemon juice (plus extra to taste)
3 sprigs fresh mint (leaves only, torn into pieces)
3 sprigs fresh flat-leaf parsley (leaves only, torn into pieces)
3 sprigs fresh basil (leaves only, torn into pieces)
800 g water
200 g Israeli couscous (rinsed and drained; also known as pearl couscous)
200 g red lentils (rinsed and drained)
200 g broccoli (broken into florets (2 cm))
200 g cauliflower (broken into florets (2 cm))
250 g cherry tomatoes (cut into halves)
100 g pitted Kalamata olives (cut into halves)
30 g pine nuts
40 g shelled unsalted pistachio nuts
40 g slivered almonds
1.5 pinches sea salt (to taste)
1.5 pinches ground black pepper (to taste)

Steps

1
Place garlic, olive oil, red onion, oregano, cumin, cinnamon, ginger, cayenne pepper, lemon zest, and lemon juice into the Thermomix mixing bowl.
2
Add the fresh mint, parsley, and basil leaves to the mixing bowl.
3
Chop and blend the dressing ingredients until well combined and the herbs are finely minced.
4
Transfer the dressing to a large salad bowl and set aside.
5
Clean the mixing bowl and add 800 g water.
6
Add the rinsed Israeli couscous and red lentils to the mixing bowl or simmering basket as directed by the Thermomix interface.
7
Place the broccoli and cauliflower florets into the Varoma dish and tray.
8
Steam the vegetables while the couscous and lentils cook until tender.
9
Once cooked, drain the couscous and lentils and add them to the large bowl with the dressing.
10
Add the steamed broccoli and cauliflower, halved cherry tomatoes, and halved Kalamata olives to the bowl.
11
Add the pine nuts, pistachio nuts, and slivered almonds.
12
Season with sea salt and black pepper to taste, then toss everything together until well coated.
13
Serve warm or at room temperature, adding extra olive oil or lemon juice if desired.

Notes

The recipe is designed for Thermomix (TM31, TM5, TM6). Ensure the Israeli couscous and red lentils are thoroughly rinsed and drained before cooking to prevent excess starchiness.