himself!). To make this salad, you’ll boil up the pearl couscous and lentils in separate pots. Since then, this has been my go-to potluck recipe, summer salad, light lunch, and all around yummy big batch recipe. Remove pan from heat and let couscous stand, covered, 5 minutes. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes. Used an extra garlic clove and I found a brown rice couscous that made this gluten free! We all loved it! Very yum. Just before serving, stir in remaining ingredients and season with salt and pepper. I've made this salad three times now Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. I use Trader Joes steamed lentils, I've made this twice now. This salad is SO SO good. Have made with Israeli couscous and with quinoa-both are good and great for lunch throughout the week. In both instances, people couldn't stop telling me how good it was and asked me for the recipe. Nice but certainly not the best salad I have ever made or had, as many of the reviews make it sound here. Try to get rid of the clumps. Gorgeous looking and wonderful tasting salad. Fluff with a fork; cool. Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. 24 g Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Place the couscous in a small heat-proof bowl. Have made for potlucks too and people always ask for the recipe. Great summer salad...added lime and lemon plus a bit of orange zest. Like other previous reviewers, I've used quinoa instead of couscous, and goat cheese instead of feta cheese. I make it whenever I want to impress someone and do it quickly and easily. This is a summer staple! This zesty side is modeled after tabbouleh, the Middle Eastern salad of bulgur wheat, tomatoes, cucumbers, herbs, lemon juice, and olive oil. Stir in 1 tablespoon oil and cool completely, stirring occasionally. went home with the Remove from heat, stir in couscous, cover, and set aside for 15 minutes. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. I use pearl couscous, instead of cooking in water I use the method in this recipe to cook the cousous: Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. several lentil salad recipes this one So fast, easy and delicious. Making it again, but year old). And I'm sure the leftovers will be even better tomorrow! This is a great recipe. The flavours are incredible, but the feathery arugula is really difficult to eat in this salad. Bring 1/4 cup water to a boil, then add to the couscous. Place lentils in a large saucepan; cover with water 2 inches above lentils. I found the vinaigrette for this recipe very tasty, but i find (as with most grain salads) you need to make extra or the salad tends to be a little dry. In a small bowl, whisk the oil and vinegar. hannahdayan 4 Couscous and Lentil Salad 2011-03-08T22:07:14+00:00 march 08, 2011 | I would make this recipe again. 300 g can brown lentils, drained and rinsed; 125 g english spinach leaves; 250 g punnet cherry tomatoes, halved; 1 small red onion, cut into wedges; 50 g reduced-fat feta, crumbled; Mint to garnish; Method: Pre-heat oven to 180°C (fan forced). I wonder what it would be like if I substituted quinoa for the couscous!! My husband loved it and normally doesn't like these types of dishes. again this week. The assembly time was a bit lower than listed, but I may just be a slow "chopper." Also, this recipe makes waaay more than 6 servings. Did not adjust for Add lentils to skillet and mix well. I plan to make it again...and again. Cook and stir couscous in the hot oil until … Made the recipe exactly as listed the first time (I always giggle when people rate a recipe without actually following it.) http://www.wholefoodsmarket.com/recipes/2024 This lentil couscous goat cheese salad is PACKED full of flavor and the perfect meatless meal, light summer lunch or delicious side dish. Made more sense to me to use a (slightly-sweetened) lemon vinaigrette instead of vinegar/oil combo, as it really brings out flavour of mint/feta and a combo of quinoa/wild rice and/or israeli couscous! Instead of adding arugula, I placed salad over the greens (spinach and arugula) and then added toasted walnuts...a complete meal. Read More http://www.epicurious.com/recipes/food/notes/Mediterranean-Couscous-and-Lentil-Salad-13106#ixzz21xOubtof. Serve lentils over couscous. Add the red pepper, corn, onions and couscous to lentils. Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Preparation. Seed, core and finely dice red pepper; add to bowl. At the larger lunch party, it was the only dish that finished by the end. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Salad is coming together nicely and seeing as though I have fresh Moroccan mint in the garden, it only promises to get better. Finely dice cucumber; add to bowl. Stir and let sit until water is absorbed - about … for my 17 year old son. 4 Servings; Ingredients. It was really delicious! I make this salad several times a Cool lentils completely, stirring occasionally. One substitution that is amazing is quinoa (made according to the package directions) in place of the couscous. The taste was fresh, light and healthy. Add the couscous to the lentil mixture along with the parsley, mint and scallions. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cover and simmer until water is absorbed and couscous is just tender, 10 to 12 minutes. Ive prepared as directed as I may use a bit more garlic paste, and I always use french lentils as they hold their shape very well. Author: Rachael Ray Every Day Updated: Jul 21, 2017 Original: Jan 14, 2013. The lentils take about 20 minutes to boil, whereas the couscous only takes 8 minutes (remember, it’s pasta!). Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes. 1/4 cup olive oil (preferably extra-virgin), 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt, 1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped, 2 cups vine-ripened cherry tomatoes, halved, *available at specialty foods shops and some supermarkets. Remove and discard bay leaf. I substituted lemon juice for the vinegar and used baby arugula, both times it came out excellent.