LENTIL AND COUSCOUS SALAD
This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.
Provided by Cookie16
Categories Lentil
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 214.5, Fat 11, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 24, Fiber 3.6, Sugar 1.2, Protein 5.4
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.
- In a saucepan, bring 1 1/4 cups water to a boil and add the couscous and 1/2 teaspoon salt. Remove the pan from the heat and let couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl, whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous.
- Just before serving, stir in the herbs, tomatoes, and feta, and season with salt and pepper.
- DO AHEAD
- Chill the SALAD, covered, at least 3 hours and up to 24 hours.
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
- Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
ISRAELI COUSCOUS AND GREEN LENTIL SALAD
Green lentils and Israeli couscous are the perfect pair, especially when joined by briny olives, salty feta, sweet tomatoes and zingy onions. Toss it together with a lemony balsamic vinaigrette and you've got this addictive salad.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 14
Steps:
- Fill a medium saucepan with about six cups of water and bring to a boil. Rinse lentils under cold water then add to the saucepan. Return to a boil then reduce to low and cover. Simmer for 10 minutes, add the couscous. Cook couscous and lentils together for an additional 10 minutes, until lentils are tender but not falling apart, and couscous is al dente.
- Strain lentils and couscous and rinse well with cold water. In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, and parsley.
- Make the dressing. In a blender or food processor, blend together the balsamic vinegar, lemon juice, Dijon mustard, garlic cloves, sugar, and olive oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper and sprinkle with feta cheese.
MOROCCAN COUSCOUS AND LENTIL SALAD
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
- Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
- Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt.
- Remove pan from heat and let couscous stand, covered, 5 minutes.
- Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
- Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
LENTIL COUSCOUS SALAD
"The delectable blend of flavors in this easy lentil salad convinced me to enter a men's cooking contest," writes Shannon Schunicht, College Station, Texas. It won first prize and kudos from his wife, Christie.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour. , Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 322 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 495mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 15g fiber), Protein 16g protein. Diabetic Exchanges
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