Love it, so refreshing and cool. I just had to add lemon juice and two tablespoons of balsamic vinegar.
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.
More From Cooking Light
- 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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