- 300 ml vegetable broth
- 100 g red lentils
- 175 g couscous
- 100 g spring onions
- 300 g yogurt
- 3 tbs white wine vinegar
- 3 tbs olive oil
- salt, pepper
- cumin powder
- 1/2 organic lemon
1. Put broth and lentils into the pot, heat it at highest level up to the vegetable window, switch to a low level and cook for approx. 3 minutes in the vegetable area. Stir in the couscous, switch off the heat and leave to rest for 5 minutes.
2. Clean the spring onions and slice them diagonally into thin rings. Mix together with the lentils and couscous.
3. Stir the vinegar and olive oil into the yogurt and season to taste with salt, pepper and cumin. Combine this mixture in a bowl with the remaining ingredients and season again to taste.
4. Carve off a thin slice of lemon peel and slice it into thin strips. Juice the rest of the lemon. Top each serving of salad with the lemon peel and drizzle with lemon juice.
This recipe has been tested and approved by AMC.