Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

175 calories; calories from fat 25%; fat 4.8g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.6g; protein 4.5g; carbohydrates 28.8g; fiber 2.8g; iron 1mg; sodium 322mg; calcium 31mg.
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