Mediterranean Couscous and Lentil Salad
- Number of Servings: 6
Ingredients
1 cup lentilles du Puy* (French green lentils) or brown lentils3 tablespoons white-wine vinegar1 1/4 cups water1 cup couscous1/2 teaspoons salt1/4 cup olive oil (preferably extra-virgin)1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt1/2 cup finely chopped fresh mint leaves1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped2 cups vine-ripened cherry tomatoes, halved1/4 pound feta, crumbled (about 1 cup)Read More https://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-and-Lentil-Salad-13106#ixzz0sJ1uXyVH
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.
Read More https://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-and-Lentil-Salad-13106#ixzz0sJ1yeP5I
Number of Servings: 6
Recipe submitted by SparkPeople user LESLEYMP.
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.
Read More https://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-and-Lentil-Salad-13106#ixzz0sJ1yeP5I
Number of Servings: 6
Recipe submitted by SparkPeople user LESLEYMP.
Nutritional Info Amount Per Serving
- Calories: 300.4
- Total Fat: 14.9 g
- Cholesterol: 22.2 mg
- Sodium: 487.6 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 5.0 g
- Protein: 10.8 g
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