Lentil and Couscous Salad
photo by Kumquat the Cats fr 
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
ingredients
- 1⁄2 cup red onion, chopped finely
- 1⁄4 cup lemon juice
- 2 tablespoons red wine vinegar
- 1 cup lentils
- 5 cups water
- 1⁄3 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- 1 cup couscous
- 4 tablespoons fresh parsley, chopped
- 4 tablespoons of fresh mint, chopped
- 3 scallions, white and light green part only, sliced thin
- salt and pepper
directions
- Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
- Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
- Take off heat and let rest for 5 minutes.
- Drain and add to onion mixture along with the 1/3 cup of olive oil.
- Toss well.
- Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
- Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
- Add the couscous to the lentil mixture along with the parsley, mint and scallions.
- Salt and pepper to taste.
Questions & Replies
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Reviews
- Quick, easy summer meal. I've made couscous salad before, using a different recipe. I was looking for something I could make with items I had on hand and this was a winner.
- Very good. I didn't have any mint and I think that was needed. It's a little bland.
- This was a flavorful, easy to make salad. We served as a side to Dolmathes. I had to use shallot in place of red onions, because I was out. We easily halved the recipe ingredients to make a smaller amount. Made for Sun and Spice 2013
- Super nice twist on a cous cous salad...I used less mint and more parsley than indicated in the recipe b/c i thought equal proportions would be too minty for my liking. The only thing i added was diced tomatoes (which i added at the table so the leftover salad would keep better without tomatoes). If i were serving this as a meal on it's own I would also add feta cheese! Yum, thanks for a great recipe!
- I added garlic and used this delicious salad as a filling for pita pockets! Use both fresh mint and fresh parsley from the garden, too! I wish I knew what indigo lentils are. They sound delish! Thanks for sharing! cg ;)
Tweaks
- This was a flavorful, easy to make salad. We served as a side to Dolmathes. I had to use shallot in place of red onions, because I was out. We easily halved the recipe ingredients to make a smaller amount. Made for Sun and Spice 2013
RECIPE SUBMITTED BY
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