Egyptian Gluten-Free Kushari: A Culinary Masterpiece in Mouthfeel & Aroma

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups gluten
• free couscous 1 cup brown lentils, cooked 1/4 cup red lentils, cooked 1/4 cup green lentils, cooked 1/4 cup chickpeas, canned or cooked 1/4 cup raisins, soaked and drained 2 tbsp tomato sauce 2 tbsp vinegar 3 tbsp olive oil 1 tsp cumin powder Salt, to taste Black pepper, to taste Fresh cilantro, chopped for garnish

Instructions

1. Cook the gluten free couscous according to package instructions and set aside.
2. In a large bowl, combine cooked lentils, chickpeas, raisins, tomato sauce, vinegar, olive oil, cumin powder, salt, and black pepper. Mix well.
3. Gently fold in the cooked couscous into the lentil mixture, ensuring an even distribution of flavors.
4. Garnish with chopped fresh cilantro before serving.

Chef’s Insight

The balance of flavors, textures, and aroma creates an unforgettable culinary experience.

Notes

This recipe is gluten-free and vegetarian.