When I tell you I have been knee deep in the hoopla that is canning season, sincerely I have been knee deep. Tomatoes, peaches, jalapenos, jams... If I am home I am canning. I have not been home much though. Too many things to do and keeps the kids occupied. Whew! A busy summer indeed.
Curried Red Lentil, Kohlrabi and Cous Cous Salad
Recipe adapted from this recipe at Epicurious
1/4 cup white wine vinegar
2 teaspoons garam masala
2 garlic cloves, pressed
1/3 cup extra-virgin olive oil
1 cup red lentils
1 large kohlrabi bulb peeled, cut into 1/3-inch dice
1 cup spinach couscous
1/2 cup chopped green onions
1 5-to 6-ounce package baby spinach
1/4 cup chopped fresh mint
Whisk white wine vinegar, garam masala and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils in heavy saucepan of boiling salted water ( about 2 cups) until lentils are barely tender but not too soft, about 4 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing