Moroccan Lentil Salad with Cauliflower Couscous

Ingredients

• Lentils

  Sprouted, raw

  1 cup or 77g

• Salt

  Table

  1 tsp or 6g

• Carrots

  Raw

  3 medium or 183g

• Kale

  Raw

  2 cup, chopped or 134g

• Apricots, dried

  Sulfured, uncooked

  1 cup, halves or 129g

• Olives

  Ripe, canned (small-extra large)

  1 cup or 134g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Pistachio nuts

  Nuts, raw

  ½ cup or 62g

Directions

1. Place the lentils in a medium pot, add the salt, and cover with 2 inches of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until tender but not mushy, 25 to 30 minutes. Drain and set aside to cool. Place the carrots, kale, nuts, apricots, olives, and Ras el Hanout in a large salad bowl. Add the cauliflower couscous and lentils and toss until evenly combined. Add two-thirds of the dressing (recipe below), toss, and taste. Add more dressing to taste, if needed

Similar Foods

• Moroccan Chicken with Lemon Couscous
• Curried Red Lentil Kohlrabi, and Couscous Salad
• Cauliflower Lentil Taco Salad
• Curried Cauliflower Rice with Lentils & Crispy Shallots
• Spice-Roasted Cauliflower with Coconut Tomato Sauce & Lentils
• Couscous Salad with Shrimp and Mint