moroccan style red lentils & cous cous buddha bowl recipe, with eggplant, walnuts and sunflower seeds
moroccan red lentils & cous cous buddha bowl
moroccan style red lentils & cous cous buddha bowl recipe, with eggplant, walnuts and sunflower seeds
Total Time 1 hour
Servings 2
Calories 983 kcal
Ingredients
- 1 cup of red lentils
- 1 cup of cous cous
- 1 teaspoon of cumin seeds
- ½ shallot
- 1 tablespoon of vinegar
- 1 teaspoon of brown sugar
- 2 tablespoon of extra virgin olive oil
- 1 eggplant
- 1 handful of walnuts
- 1 cup of curly endive
- 1 tablespoon of fresh or dried oregano
- 2 tablespoons of sunflower seeds
Instructions
-
Cook lentils following the package directions. Cook cous cous, also following package directions.
-
Meanwhile, dice the eggplant, sprinkle it with salt and pan-fry it until well done, in a non-stick pan (with 1 tablespoon of olive oil).
-
Toast cumin seeds in a non-stick pan for a minute, medium heat. Let chill and finely grind.
-
Coarsely chop walnuts and endive.
-
Peel and finely chop shallot. Place it in a bowl and add cumin seeds, vinegar, sugar and olive oil, mix well.
-
Assembly two bowls: cous cous, lentils, endive, eggplant, walnuts, sunflower seeds, seasoning and, finally, oregano.
enjoy your herbal bowl