A salad that works perfectly as a main dish; due to its ingredients’ richness, it is hard to beat on the Nutrition Department, so make in batches, and you won’t have to worry about being well nurtured for a couple of days.
Chop. Start by chopping your onion, red bell pepper, and eggplant in dice, add the crushed garlic.
Toss. Place the veggies in a bowl and toss the veggies with olive oil and thyme.
Grill on a tray for 25 mins at 400ºF (200ºC).
Hydrate the Couscous with triple the amount of warm water for 5 mins.
Cut the cherry tomatoes in halves and pan fry them, face down.
Roast your almonds if you have raw ones (which I highly recommend, given the beautiful aroma it adds to the dish).
Chop your mint and arugula.
Remove from the oven and assemble. Take your veggies from the oven and assemble in a large bowl with the rest of the ingredients (except for the tomatoes).
Serve with the grilled tomatoes on top.
Notes
If you choose to use Sprouted Lentils, please refer to our two-step guide to Sprout Lentils before making this recipe at the Cooking Tips section of this page.