today's recipe is lentil and couscous
salad and it has sweetness saltiness and
all together and it has the rainbow in
it so it's very nice but beside that
like i am really satisfied when i eat a
meal with carbohydrates and proteins and
like there should be a bit of meat so
then i feel fulfilled but as this kind
of person this salad makes me feel full
and makes me feel very satisfied and
it's vegan and it's
lovely
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one and a half cup of lentils a little
bit more but this doesn't have to be an
exact salad and we don't want any small
leftovers because we want to not to
throw away any food unfortunately
billion and billion dollars of food goes
to waste every year in the world food
waste is not about
how rich you are it's about your
mentality and about your relation to
food
and i believe everything has a soul this
comes to my table to my kitchen lots of
effort is put to it and if i throw it
away the prosperity of my kitchen and
the givingness will go away anyways the
lentils are going to be cooking and i
put a bit of salt
and they're gonna go and boil these are
organic so they will probably take eight
to ten minutes maximum together with the
lentils i'm gonna cook in Turkey we call
this couscous this is actually pasta
instead of couscous you can use any
small pasta you like probably this will
cook in eight
minutes
and i'm gonna use half a glass of it
this will grow huge so this is enough
so put a bit of salt in it and mix it
well
while these are cooking we're gonna have
a lot of chopped greenness and goodness
and i'm gonna use two of these peppers
you can use any kind of pepper you like
yellow green
something which is meaty the red ones
these ones are very sweet as well so it
adds a sweetness to the dish this salad
will be about a balance of sweetness
saltiness sourness and bitterness and
the sourness will come from pickles
these are not sweet pickles these are
really sour ones
yeah these are Yağız İstanbul pickles
so four of these pickles will do whoop
here they get in and
greenness for the greens we have three
different types of greens parsley from
the garden little bit of dill three
small but these are really small spring
onions i'm gonna
cut them in the middle a
bunch like this
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so they also get in and i forgot another
green which is i want mint i like mint
with these so four big mints here what
i'm gonna do is i'm not gonna chop cause
when you chop mince they go black very
fast now i'm ripping them i'm just gonna
chop just the really big leaves bahar
says uh why don't you just use them like
this when you use it like this
they grow in your mouth and they become
really big instead of chopping what you
can do you can just rip them like this
okay these go in as well now let's look
at the lentils with how they are
they're quite done it has to be like
al dente
should
get your teeth because the one which is
really soft will go bad almost
immediately so what i'm gonna do i'm
gonna drain
my lentil here and i want it to stop
cooking
so i'm gonna also run it through cold
water
now lentils get in
i'm also gonna drain
the couscous
i'm draining it into this because i'm
not also gonna throw away this water
this can be used in soups or if i don't
have time if i'm not gonna do soups what
i can do is give them to the plants i'm
also gonna wash this this is actually
not a very preferable thing but i'm
doing this to make the salad immediately
otherwise i have to wait for it to cool
down so
this is a great mixture and to this i'm
adding my other
greens and the beauties and for the
sauce
about four it can be even more generous
to six tablespoons of olive oil two to
three tablespoons of soy sauce or you
can use balsamic vinegar or molasses and
classic vinegar together they will all
go so a bit of sweetness and sounds
again and also
what soy sauce does different than the
others it enhances the umami all the
other sweet sour and salty flavors
together because there's salt i'm not
gonna add salt immediately i'm gonna add
a bit of black pepper and two pinches of
coriander seeds
and a bit of
lemon to enhance everything for the
water to get out you just rub it it
becomes really soft like this and then
have an opening and pour the lemon so if
you're not going to use anymore you
close it like this
and you keep it in the fridge longer
than you can keep it otherwise so let's
mix it all
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use your spoon you don't smash
anything
but everything
gets
to one another
when you make a salad
always taste
it's very good now it's time to put it
in here
for serving
you can serve this along with a fish
recipe or you can eat it plain like this
it's very good with coffees and
meatballs and steaks as well
on a barbecue day it's a very very nice
measure
so all your seats
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hope you enjoy our variations in the
recipes we have kebabs we have pastries
we have different other major recipes in
this channel a great hummus a great
falafel you can all visit those recipes
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you very much take great care
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