Black Lentil and Couscous Salad

Black Lentil and Couscous Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This zesty side is modeled after tabbouleh, the Middle Eastern salad of bulgur wheat, tomatoes, cucumbers, herbs, lemon juice, and olive oil. Here, we use couscous instead of bulgur and add black lentils for color and texture. Serve chilled or at room temperature.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 175
Caloriesfromfat 25 %
Fat 4.8 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 4.5 g
Carbohydrate 28.8 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 322 mg
Calcium 31 mg

Ingredients

1/2 cup dried black lentils
5 cups water, divided
3/4 cup uncooked couscous
3/4 teaspoon salt, divided
1 cup cherry tomatoes, quartered
1/3 cup golden raisins
1/3 cup finely chopped red onion
1/3 cup finely chopped cucumber
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh mint
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil

Preparation

1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.

2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.

Note:

David Bonom,

October 2008
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