Curried Red Lentil Kohlrabi, and Couscous Salad

Ingredients

• Spinach

  Raw

  ¾ cup or 23g

• Rice wine vinegar

  ½ cup or 119g

• Olive oil

  Salad or cooking

  ⅔ cup or 144g

• Couscous

  Dry

  1 cup or 173g

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Curry powder

  Spices

  1 ½ tbsp or 9g

• Spearmint

  Fresh

  ½ cup or 46g

• Lentils

  Raw

  2 ¼ cup or 432g

• Kohlrabi

  Raw

  3 cup or 405g

Directions

1. Whisk rice wine vinegar, curry powder, and pressed garlic in a medium bowl. Slowly drizzle in the olive oil while whisking until emulsified; season with salt and freshly ground pepper.
2. Bring a large pot of salted water to a boil. Add lentils and cook until just tender but not falling apart (check starting at 8–10 minutes for red lentils or 15–20 minutes for brown/green); drain, rinse under cold water to cool, and drain well.
3. In the same pot, bring 1 1/4 cups water to a boil. Remove from heat, stir in 3 tablespoons of the dressing and a pinch of salt, then add the couscous. Cover and let stand 5 minutes. Fluff with a fork and let cool slightly; season to taste.
4. In a large bowl, combine the cooled lentils, diced kohlrabi bulb, and chopped scallions. Add 1/2 cup dressing and toss to coat; season to taste.
5. Arrange the spinach on a large rimmed platter and drizzle with 2 to 3 tablespoons dressing; season lightly. Stir the chopped mint into the couscous.
6. Mound the lentil mixture in the center of the platter over the spinach and spoon the couscous around it. Serve with any remaining dressing on the side.