Black Lentil and Couscous Salad Recipe
|Photo: Black Lentil and Couscous Salad Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Black Lentil and Couscous Salad Recipe. Enjoy Middle Eastern food and learn how to make Black Lentil and Couscous Salad.
This zesty side is modeled after tabbouleh, the Middle Eastern salad of bulgur wheat, tomatoes, cucumbers, herbs, lemon juice, and olive oil. Here, we use couscous instead of bulgur and add black lentils for color and texture. Serve chilled or at room temperature.
Yield: 6 servings (serving size: 1 cup)
1/2 cup dried black lentils
5 cups water, divided
3/4 cup uncooked couscous
3/4 teaspoon salt, divided
1 cup cherry tomatoes, quartered
1/3 cup golden raisins
1/3 cup finely chopped red onion
1/3 cup finely chopped cucumber
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh mint
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1. Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.
Amount per serving
Calories from fat: 25%
Saturated fat: 0.7g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 0.6g
David Bonom, Cooking Light
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