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moroccan style red lentils & cous cous buddha bowl with eggplant, walnuts and sunflower seeds
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moroccan red lentils & cous cous buddha bowl

moroccan style red lentils & cous cous buddha bowl recipe, with eggplant, walnuts and sunflower seeds

Course main
Cuisine moroccan
Total Time 1 hour
Servings 2
Calories 983 kcal
Author Claudia Rinaldi | Gourmet Project

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

  1. Cook lentils following the package directions. Cook cous cous, also following package directions.

  2. 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).

  3. Toast cumin seeds in a non-stick pan for a minute, medium heat. Let chill and finely grind.
  4. Coarsely chop walnuts and endive.
  5. Peel and finely chop shallot. Place it in a bowl and add cumin seeds, vinegar, sugar and olive oil, mix well.
  6. Assembly two bowls: cous cous, lentils, endive, eggplant, walnuts, sunflower seeds, seasoning and, finally, oregano.