lentil and couscous salad
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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prep time
10 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 tablespoons good quality olive oil
- 2 tablespoons lemon juice
- 1/4 cup basil, chopped
- 2 scallions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 3-6 dashes tabasco or other hot pepper sauce
- 3/4 cup french green lentils
- 1/3 cup couscous
- 2 roasted red bell peppers, small dice
- 1 - carrot, small dice
How To Make lentil and couscous salad
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Step 1Make the dressing: whisk together the first seven ingredients (olive oil thru hot sauce). Set aside
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Step 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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Step 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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Step 4Add the bell peppers and the carrot. Toss gently until combined. Taste and adjust seasoning if needed. Serve at room temperature.
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