Lentil Tabbouleh Salad
We took a traditional tabbouleh and added an exotic blend of flavors, starting with Moroccan vadouvan, a French-Indian curry, that we paired with green lentils, couscous, and chickpeas. Tossed with this earthy mix are local spinach, cherry tomatoes, Italian parsley, and fresh mint.
Servings
Produce
Garlic (Organic)
2 1 Clove
Parsley (Organic)
0.5 0.25 oz
Mint (Organic)
0.25 0.13 oz
Cherry Tomato
8 4 oz
Spinach (Organic)
4 2 oz
Carrot (Organic)
3 1.5 oz
Green onion
1 0.5 oz
Protein & more
Green Lentils
1 0.5 cup
Couscous
1 0.5 cup
Chickpea
2 1 Can
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Allspice
1/8 0.065 teaspoon
Cardamom powder
1/8 0.065 teaspoon
Cayenne powder
1 0.5 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Cloves
1/4 0.125 teaspoon
Coriander powder
1 0.5 teaspoon
Cumin powder
2.5 1.25 teaspoon
Fenugreek, ground
1/2 0.25 teaspoon
Garlic powder
1/8 0.065 teaspoon
Ground ginger
1 0.5 teaspoon
Mustard powder
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
Onion powder
1/8 0.065 teaspoon
Sweet paprika
1 0.5 tablespoon
Black pepper
1/8 0.065 tablespoon
White Pepper
1/4 0.125 tablespoon
Prep ahead (optional)
a. Peel carrots into ribbons. b. Slice cherry tomatoes in half. c. Chop large spinach leaves bite-sized; leave small leaves whole. d. Mince garlic, mint leaves, and parsley leaves and stems. e. Thinly slice green onion, keeping white and green parts separate.
Instructions
1
Prep chickpeas (Start boiling water for both lentils and couscous now.):
a. Line a baking sheet with paper towels. Drain and rinse chickpeas.
b. Add chickpeas in an even layer on baking sheet. Pat dry and set aside.
2
Cook green lentils:
a. In a large saucepan over medium-high heat, add 1 tbsp olive oil.
b. Add garlic (mince), white parts of green onions (thinly slice), and ½ tsp salt. Cook for about 2-3 minutes.
c. Add green lentils and Moroccan vadouvan; stir to combine.
d. Stir in 2½ cups water (1¼ cup for 2-person portion); cover and bring to a boil. Reduce heat to medium. Cook until tender, about 15 minutes. Drain excess water.
3
Meanwhile, cook couscous:
a. In a medium saucepan over high heat, add 1½ cups water (¾ cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Stir in couscous. Remove from heat. Steam, covered, 5 minutes, then fluff with fork. Set aside to cool.
4
Cook chickpeas:
a. In a medium sauté pan over medium-high heat, add 2-3 tbsp olive oil.
b. Give chickpeas one last pat-down; season with ½ tsp salt.
c. Add chickpeas to pan. Cook until golden, 5-7 minutes.
5
Assemble tabbouleh:
a. In a large bowl, add green parts of green onions (thinly slice), Italian parsley (mince leaves and stems), mint (mince leaves), cherry tomatoes (slice in half), and spinach (chop small bite-sized).
b. Add couscous and lentils. Toss to combine.
6
Serve:
a. Divide lentil tabbouleh among plates.
b. Top with pan-fried chickpeas and carrots (peel into ribbons).
Chef's notes
Cheese-eaters can add grilled or pan-fried halloumi.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX