Lentil Curry Salad & Couscous Meal Prep
Easy Lentil Curry Salad & Couscous Meal Prep: a nutritious, flavorful plant-based meal prep perfect for busy days. Ready in minutes, lasts all week!
Ingredients
Lentil Salad
- 2 19oz cans rinsed and drained lentils
- 1 red bell pepper, diced
- ¼ cup diced red onion
- 1 gala apple, cubed
- ½ cup dried cranberries
- fresh mint & parsley to taste I used about half a bunch of each
- feta cheese optional
Dressing
- 2-3 tbsp extra virgin olive oil
- 1 tbsp vinegar red wine, white or apple cider works
- 1 lemon use the zest and juice of the whole lemon
- 1 tbsp maple syrup or honey
- ½ tsp cumin
- ½ tsp curry powder
- ½ tsp cinnamon
- salt & pepper to taste
- feta to taste optional
Couscous
- ¾ cups dry whole wheat instant couscous
- 1 tsp turmeric
- black pepper to taste
Instructions
Couscous
- To a pot add dry couscous, turmeric and black pepper. Add equal parts boiling hot water, stir and let sit for 5 mins. (check package instructions to ensure this is the same)
Salad
- To the bottom of a large mixing bowl, add olive oil, vinegar, lemon zest, lemon juice, honey, cumin, cinnamon, curry powder, salt and pepper and whisk together to combine.
- Next, add in the lentils, onions, peppers, apple, dried cranberries, and fresh herbs. Toss to combine.
- Divide the bean salad between 4 mason jars, then top with couscous. Add feta if desired and store in the fridge until ready to eat. Enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 280g | Calories: 320kcal | Carbohydrates: 48g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 320mg | Potassium: 560mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1200IU | Vitamin C: 35mg | Calcium: 150mg | Iron: 4.5mg
Tried this recipe?Let us know how it was!