lentil and couscous salad
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You can use other lentils, but be careful not to overcook. The green lentils are a unique specimen that holds together well and has a great taste!
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yield
6 serving(s)
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For lentil and couscous salad
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3 Tbspgood quality olive oil
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2 Tbsplemon juice
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1/4 cbasil, chopped
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2scallions, thinly sliced
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1/2 tspkosher salt
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1/4 tspground pepper
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3-6 dashtabasco or other hot pepper sauce
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3/4 cfrench green lentils
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1/3 ccouscous
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2roasted red bell peppers, small dice
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1carrot, small dice
How To Make lentil and couscous salad
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1Make the dressing: whisk together the first seven ingredients (olive oil thru hot sauce). Set aside
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2Rinse the lentils, then put in a saucepan. Add 3 cups water and bring to a boil. Simmer until they are tender - about 25 minutes. Don't overcook. Drain and add to the dressing.
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3Place the couscous in a small heat-proof bowl. Bring 1/4 cup water to a boil, then add to the couscous. Stir and let sit until water is absorbed - about 5 minutes. Fluff and add to the dressing mixture.
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4Add the bell peppers and the carrot. Toss gently until combined. Taste and adjust seasoning if needed. Serve at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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