Couscous Salad with Black Lentils

a bowl of couscous with lentils and veggies
Prep Time: 
45 minutes
Number of Servings: 
Serves 4


  • 12 cup dried black lentils
  • 5 cups water
  • 34 cup uncooked couscous
  • 34 tsp salt
  • 1 cup cherry tomatoes, quartered
  • 13 cup finely chopped red onion
  • 13 cup finely chopped cucumber
  • 14 cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil


  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 14 tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining 12 tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info: 
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, ★★★★★ Vitamin K, ★★★ Folate, ★★ Vitamin B1 (thiamine), Phosphorus, Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.