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Moroccan Couscous and Lentil Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.4036
Energy (kCal)1226.84
Carbohydrates (g)135.4877
Total fats (g)63.0872
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. | 3. Cool lentils completely, stirring occasionally. | 4. In a saucepan bring water to a boil and add couscous and salt. | 5. Remove pan from heat and let couscous stand, covered, 5 minutes. | 6. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally. | 7. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. | 8. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24. | 9. Just before serving, stir in remaining ingredients and season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green lentil 1 cup - - - -
    white wine vinegar 3 tablespoons - - - -
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    couscous 1 cup 650.48 133.9539 22.0748 1.1072
    salt 1/2 teaspoon - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 1 teaspoon minced mashed - - - -
    mint leaf 1/2 cup chopped - - - -
    arugula 1 bunch chopped - - - -
    cherry tomato 2 cups vine-ripened - - - -
    feta 1/4 cup crumbled 99.0 1.5338 5.3288 7.98

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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