Curried Red Lentil Kohlrabi, and Couscous Salad

Ingredients

• Spinach

  Raw

  ¾ cup or 23g

• Rice wine vinegar

  ½ cup or 119g

• Olive oil

  Salad or cooking

  ⅔ cup or 144g

• Couscous

  Dry

  1 cup or 173g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Curry powder

  Spices

  1 ½ tbsp or 9g

• Spearmint

  Fresh

  ½ cup or 46g

• Lentils

  Raw

  2 ¼ cup or 432g

• Kohlrabi

  Raw

  3 cup or 405g

Directions

1. Press the garlic cloves.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.
2. 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.
3. 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.
4. 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.
5. 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.

Similar Foods

• Lentil and Sweet Potato Curry
• Lentil and Sweet Potato Coconut Curry
• Curried Lentil Soup with Dried Cherries and Cilantro
• Couscous Salad with Shrimp and Mint
• Salmon and Mustard-Dill Couscous Salad
• Couscous Black Bean and Corn Salad