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Couscous Salad with Black Lentils

Couscous Salad with Black Lentils

Ingredients

  • 1⁄2 c dried black lentils
  • 5 c water
  • 3⁄4 c uncooked couscous
  • 3⁄4 tsp salt
  • 1 c cherry tomatoes, quartered
  • 1⁄3 c finely chopped red onion
  • 1⁄3 c finely chopped cucumber
  • 1⁄4 c chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil

Directions

  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1⁄4 tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining 1⁄2 tsp salt, tomatoes, and remaining ingredients in a large bowl.

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Keene, NH 03431
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