Best 3 Curried Red Lentil Kohlrabi And Couscous Salad Recipes
Tantalize your taste buds with a culinary journey to the vibrant flavors of India with our Curried Red Lentil, Kohlrabi, and Couscous Salad. This delectable dish, a harmonious blend of textures and spices, is a symphony of flavors that will transport you to the bustling streets of Delhi.
The salad showcases a medley of wholesome ingredients, each contributing its unique charm. Red lentils, rich in protein and fiber, provide a hearty base, while crisp kohlrabi and tender couscous add contrasting textures. Aromatic spices like cumin, coriander, and turmeric dance together, infusing the dish with warmth and depth of flavor. A hint of sweetness from golden raisins and tangy brightness from lemon juice balance the savory notes perfectly.
But the culinary adventure doesn't stop there. The article also presents a tantalizing array of complementary recipes that will surely satisfy every palate. Treat yourself to the creamy delight of our Lemony Tahini Dressing, a versatile sauce that adds a luscious touch to salads, wraps, and even grilled vegetables. For a refreshing side dish, try our tangy Carrot and Cucumber Salad, a burst of清爽ness that will cleanse your palate. And to satisfy your sweet cravings, indulge in the delectable Coconut Almond Granola Bars, a wholesome and satisfying snack that's perfect for on-the-go moments.
Embark on this culinary journey and let the vibrant flavors of India ignite your taste buds. With each bite of Curried Red Lentil, Kohlrabi, and Couscous Salad, you'll be transported to a world of culinary wonders. So, gather your ingredients, fire up your stoves, and prepare to tantalize your senses with this extraordinary dish and its accompanying recipes.
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Side Vegetarian Quick & Easy High Fiber Dinner Curry Lentil Healthy Low Cholesterol Vegan Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 main-course servings
Number Of Ingredients 10
Steps:
- Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
- Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
- Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
- Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
- Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
Tips:
- To save time, use pre-cooked lentils or cook them in a pressure cooker.
- If you can't find kohlrabi, you can substitute another crunchy vegetable, such as celery or jicama.
- Feel free to adjust the amount of curry powder to your taste.
- For a more flavorful salad, marinate the vegetables in the dressing for at least 30 minutes before serving.
- This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
This Curried Red Lentil, Kohlrabi, and Couscous Salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and the curry-tahini dressing adds a flavorful touch. This salad is also very versatile and can be easily customized to your liking. So next time you are looking for a healthy and satisfying meal, give this recipe a try!
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