Moroccan Couscous and Lentil Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another recipe from Epicurious. Can substitute rice, quinoa or larger couscous as well. Ingredients:
1 cup french green lentils or 1 cup brown lentils |
3 tablespoons white wine vinegar |
1 1/4 cups water |
1 cup couscous |
1/2 teaspoon salt |
1/4 cup olive oil (preferably extra-virgin) |
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
1/2 cup finely chopped fresh mint leaves |
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped |
2 cups vine-ripened cherry tomatoes, halved |
1/4 lb feta, crumbled (about 1 cup) |
Directions:
1. 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.
2. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
3. Cool lentils completely, stirring occasionally.
4. In a saucepan bring water to a boil and add couscous and salt.
5. Remove pan from heat and let couscous stand, covered, 5 minutes.
6. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
7. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
8. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
9. Just before serving, stir in remaining ingredients and season with salt and pepper.
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