**Lentil and Couscous Salad: A Delightful Fusion of Flavors and Textures**
This tantalizing lentil and couscous salad is a symphony of flavors and textures, offering a delightful experience with every bite. The recipe combines the earthy goodness of lentils with the fluffy lightness of couscous, creating a harmonious balance that is both satisfying and refreshing. With the addition of crisp vegetables, aromatic herbs, and a tangy lemon-tahini dressing, this salad transforms into a vibrant and flavorful dish that is perfect for any occasion. Whether you're looking for a light lunch, a hearty side dish, or a healthy meal prep option, this lentil and couscous salad has you covered. Indulge in its wholesome goodness and enjoy a culinary journey that will leave your taste buds dancing with joy.
MEDITERRANEAN COUSCOUS AND LENTIL SALAD
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Side Vegetarian Quick & Easy High Fiber Dinner Curry Lentil Healthy Low Cholesterol Vegan Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 main-course servings
Number Of Ingredients 10
Steps:
- Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
- Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
- Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
- Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
- Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
MOROCCAN COUSCOUS AND LENTIL SALAD
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
- Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
- Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt.
- Remove pan from heat and let couscous stand, covered, 5 minutes.
- Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
- Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
LENTIL AND COUSCOUS SALAD
This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.
Provided by Cookie16
Categories Lentil
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
- Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
- Take off heat and let rest for 5 minutes.
- Drain and add to onion mixture along with the 1/3 cup of olive oil.
- Toss well.
- Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
- Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
- Add the couscous to the lentil mixture along with the parsley, mint and scallions.
- Salt and pepper to taste.
Nutrition Facts : Calories 214.5, Fat 11, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 24, Fiber 3.6, Sugar 1.2, Protein 5.4
ISRAELI COUSCOUS AND GREEN LENTIL SALAD
Green lentils and Israeli couscous are the perfect pair, especially when joined by briny olives, salty feta, sweet tomatoes and zingy onions. Toss it together with a lemony balsamic vinaigrette and you've got this addictive salad.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 14
Steps:
- Fill a medium saucepan with about six cups of water and bring to a boil. Rinse lentils under cold water then add to the saucepan. Return to a boil then reduce to low and cover. Simmer for 10 minutes, add the couscous. Cook couscous and lentils together for an additional 10 minutes, until lentils are tender but not falling apart, and couscous is al dente.
- Strain lentils and couscous and rinse well with cold water. In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, and parsley.
- Make the dressing. In a blender or food processor, blend together the balsamic vinegar, lemon juice, Dijon mustard, garlic cloves, sugar, and olive oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper and sprinkle with feta cheese.
HURRICANE MARILYN'S COUSCOUS AND LENTIL SALAD
Categories Salad Bean Cheese Leafy Green Herb Pasta Tomato Side Summer Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 tablespoon lemon juice and salt and pepper to taste. Cool lentils, stirring occasionally.
- In saucepan bring 1 1/4 cups water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool, stirring occasionally.
- Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 3 tablespoons oil and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, shred romaine and cut lemon and each tomato into 6 wedges. Stir mint and cheese into salad and season with salt and pepper. Arrange romaine on a platter and top with salad. Arrange tomato and lemon wedges around salad.
LENTIL AND COUSCOUS SALAD
You can use other lentils, but be careful not to overcook. The green lentils are a unique specimen that holds together well and has a great taste!
Provided by Lori Loucas
Categories Other Salads
Time 45m
Number Of Ingredients 11
Steps:
- 1. Make the dressing: whisk together the first seven ingredients (olive oil thru hot sauce). Set aside
- 2. Rinse the lentils, then put in a saucepan. Add 3 cups water and bring to a boil. Simmer until they are tender - about 25 minutes. Don't overcook. Drain and add to the dressing.
- 3. Place the couscous in a small heat-proof bowl. Bring 1/4 cup water to a boil, then add to the couscous. Stir and let sit until water is absorbed - about 5 minutes. Fluff and add to the dressing mixture.
- 4. Add the bell peppers and the carrot. Toss gently until combined. Taste and adjust seasoning if needed. Serve at room temperature.
Tips:
- Use high-quality ingredients: Fresh, flavorful vegetables, lentils, and couscous will make all the difference in the final dish.
- Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
- Fluff the couscous: Once the couscous is cooked, fluff it with a fork to separate the grains. This will help to prevent the couscous from becoming clumpy.
- Add the dressing while the couscous is still warm: This will help the dressing to absorb into the couscous and create a more flavorful salad.
- Chill the salad before serving: This will allow the flavors to meld and the salad to become more refreshing.
Conclusion:
Lentil and couscous salad is a healthy, flavorful, and versatile dish that can be enjoyed for lunch, dinner, or a side dish. It's packed with protein, fiber, and vitamins, and it's a great way to use up leftover lentils and couscous. With its Mediterranean-inspired flavors and fresh, vibrant ingredients, this salad is sure to be a hit at your next gathering.
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