Traditional koshari is a popular Egyptian street food served with a garlicky tomato sauce
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 946 |
| Fat | 23g |
| Saturates | 7g |
| Protein | 43g |
| Carbs | 139g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain and set aside.
Drain and rinse the lentils and chickpeas. Season each well, then set aside. Heat 1 tablespoon of olive oil in a medium-sized pan over a medium heat. Add the vermicelli and toast until golden brown. Add the water and simmer until the noodles are tender, approx. 3-4 minutes. Season with salt and set aside.
Halve the plum tomatoes. Chop the parsley.
To make the vinaigrette, whisk the tomato pesto, water, vinegar and cumin together and season well.
Arrange the pasta, lentils and chickpeas in sections on a large serving platter. Add the tomatoes and vermicelli. Place the boiled egg halves over the salad and sprinkle over the crispy onions. Spoon over the tomato vinaigrette and scatter over the fresh parsley.
Serve the salad with any remaining vinaigrette on the side.
