Caramelized fennel and carrot salad with mung beans and herbs from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 63) by Meera Sodha

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Notes about this recipe

  • alinutzamica on May 18, 2025

    Very easy to make and it didn't take long to make. I cooked the mung beans in the instant pot for 5 minutes, natural release. Couscous was on the hob. I would have liked a tiny bit more dressing but it was enough for my husband. We had it with fish. We really liked it. We liked it so much that we finished the whole dish in one go between the two of us, although it is meant for four.

  • purrviciouz on October 07, 2019

    Very delicious and felt like what I would imagine to be a French style grain salad. I added 1tsp fennel seeds to the roasting vegetables. I enjoyed that the couscous and mung beans were the same size. I served this with a small amount of baked chicken.

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