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Ingredients
US|METRIC
4 SERVINGS
- 1 cup green lentils (cooked and drained)
- 1 1/2 cups Israeli couscous (cooked and drained)
- 1/2 lb. rainbow carrots (sliced ¼-inch thick)
- 1 fennel bulb (trimmed and thinly sliced)
- 1 tsp. seasoning (ras el hanout)
- 1 Tbsp. olive oil
- 2 Tbsp. dried currants
- 15.5 oz. chickpeas (drained and rinsed)
- 1/4 cup fresh mint (chopped)
- 2 cups arugula
- 1/3 cup mixed pitted olives
- 1 Tbsp. toasted sunflower seeds (each, pine nuts, and pumpkin seeds)
- salt
- black pepper
- 1 Tbsp. harissa paste
- 2 tsp. orange zest
- 1 shallot (finely chopped)
- 1 garlic clove (minced)
- 1 tsp. mustard
- 1 1/2 Tbsp. sherry vinegar
- 1 1/2 Tbsp. orange juice
- 1/2 tsp. sugar
- 2 Tbsp. cilantro
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 4 Tbsp. olive oil
- salt
- pepper
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium1010mg42% |
| Potassium1430mg41% |
| Protein30g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate126g42% |
| Dietary Fiber29g116% |
| Sugars5g |
| Vitamin A210% |
| Vitamin C50% |
| Calcium20% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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