Lentil and Couscous Salad

Lentil and Couscous Salad

Time: 35 mins

Ingredients

  • 1/2 cup red onion, chopped finely
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 cup lentils
  • 5 cups water
  • 1/3 cup extra virgin olive oil, plus
  • 1 tablespoon extra virgin olive oil
  • 1 cup couscous
  • 4 tablespoons fresh parsley, chopped
  • 4 tablespoons fresh mint, chopped
  • 3 scallions, white and light green part only, sliced thin
  • salt and pepper

Directions

  • 1 Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
  • 2 Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
  • 3 Take off heat and let rest for 5 minutes.
  • 4 Drain and add to onion mixture along with the 1/3 cup of olive oil.
  • 5 Toss well.
  • 6 Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
  • 7 Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
  • 8 Add the couscous to the lentil mixture along with the parsley, mint and scallions.
  • 9 Salt and pepper to taste.
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