I've made this a couple of times, and I don't fool around with the proportions much. I usually add a little extra lemon juice and if I don't have a cucumber, I add extra tomatoes. Chopped regular tomatoes are fine if you don't have cherry tomatoes. If I don't have fresh mint, I don't make it. To me, that is the dominant (and important) flavor in the dish. We had it a few days ago with Butternut Squash Gratin with Blue Cheese and Sage, also a 4-star dish. I also cut up some watermelon for dinner that night.
Black Lentil and Couscous Salad
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.
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- Calories: 175
- Calories from fat: 25%
- Fat: 4.8g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.6g
- Protein: 4.5g
- Carbohydrate: 28.8g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 322mg
- Calcium: 31mg
- 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
- 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.
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