Moroccan Couscous and Lentil Salad
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 236.59 ml french green lentils or 236.59 ml brown lentils
- 44.37 ml white wine vinegar
- 295.73 ml water
- 236.59 ml couscous
- 2.46 ml salt
- 59.14 ml olive oil (preferably extra-virgin)
- 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 118.29 ml finely chopped fresh mint leaves
- 1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
- 473.18 ml vine-ripened cherry tomatoes, halved
- 113.39 g feta, crumbled (about 1 cup)
directions
- 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.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.