Moroccan Couscous and Lentil Salad

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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