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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Cooking Light OCTOBER 2008

  • Yield: 6 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • 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
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Black Lentil and Couscous Salad recipe

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