Hurricane Marilyn's Couscous and Lentil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup lentils |
3 tablespoons fresh lemon juice |
1 1/4 cups water |
1 cup couscous |
1/2 teaspoon salt |
1/4 cup olive oil |
1 large garlic clove |
1 small head romaine |
1 lemon |
6 plum tomatoes |
1/4 cup chopped fresh mint leaves |
3/4 cup crumbled roquefort or other blue cheese (about 3 ounces) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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