This main course salad is satisfying without feeling heavy. It’s warming but not over-powering. It is, as the saying goes, just right.
Makes 5-6 servings
1 cup green or brown lentils, sorted and rinsed well
Spring or filtered water
Extra virgin olive oil or avocado oil
1 red onion, half moon slices
3 carrots, fine matchstick pieces
3-4 leaves collard greens, finely shredded
½ cup lightly toasted pistachios
½ cup golden raisins
½ cup Kalamata olives, pitted, chopped
Generous pinch each: cumin, ginger, cinnamon, chili spice, allspice, cloves
1 cup couscous
Place lentils and 3 cups water in a saucepan and bring to a boil, loosely covered. Reduce heat to low, cover and cook until lentils are just tender, about 35 minutes. Drain any remaining water and set lentils aside.
While the lentils cook, bring 1 cup water to a boil with a pinch of salt. Stir couscous into boiling water and turn off heat. Cover and allow to stand for 5-10 minutes. Then fluff couscous with a fork to loosen. Set aside.
Place a small amount of oil, onions and carrots in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes or until carrots are crisp-tender. Stir in cooked lentils and season lightly with salt. Stir well to combine and heat lentils through. Add shredded collard greens and stir until the greens just wilt. Remove from heat and stir in pistachios, raisins, olives and spices while still very hot. Stir in couscous and mix gently to combine.
Serve warm with a drizzle of olive oil.
Cook’s Tip: you can substitute sautéed crumbled cauliflower for a gluten-free version of this dish.