|
"This zesty side is modeled after
Tabouleh, 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" |
|
Salads
Rice & Grains |
|
INGREDIENTS:
1/2 cp dried black lentils
5 cps water divided
3/4 cp uncooked couscous
3/4 tsp salt divided
1 cp cherry tomatoes quartered
1/3 cp golden raisins
1/3 cp finely chopped red onion
1/3 cp finely chopped cucumber
1/4 cp chopped fresh parsley
3 tbs chopped fresh mint
1 tsp grated lemon rind
3 tbs fresh lemon juice
2 tbs extra-virgin olive oil
|
DIRECTIONS:
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.
Bring remaining 1 cp 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
Servings: 6 |
