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Lentil And Couscous Salad

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Ingredients

Adjust Servings:
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 of fresh mint, chopped
3 scallions, white and light green part only, sliced thin
salt and pepper

Nutritional information

214.5
Calories
98 g
Calories From Fat
11 g
Total Fat
1.5 g
Saturated Fat
0 mg
Cholesterol
10.9 mg
Sodium
24 g
Carbs
3.6 g
Dietary Fiber
1.2 g
Sugars
5.4 g
Protein
237g
Serving Size

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Lentil And Couscous Salad

Features:
    Cuisine:

    Quick, easy summer meal. I've made couscous salad before, using a different recipe. I was looking for something I could make with items I had on hand and this was a winner.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Lentil and Couscous Salad, This is great for a picnic or barbecue Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them Recipe was originally in the Boston Globe many years ago but I’ve changed it a bit over the years , Quick, easy summer meal I’ve made couscous salad before, using a different recipe I was looking for something I could make with items I had on hand and this was a winner , Very good I didn’t have any mint and I think that was needed It’s a little bland


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    Steps

    1
    Done

    Combine Red Onion, Lemon Juice and Vinegar in Large Bowl With a Pinch of Salt.

    2
    Done

    Put Lentils and 4 Cups of Water in Pot and Bring to Boil Then Simmer For 20 Minutes or Til Lentils Are Soft.

    3
    Done

    Take Off Heat and Let Rest For 5 Minutes.

    4
    Done

    Drain and Add to Onion Mixture Along With the 1/3 Cup of Olive Oil.

    5
    Done

    Toss Well.

    6
    Done

    Bring 1 Cup of Water to Boil, Add Couscous, Take Off Heat, Cover and Let Stand For 5 Minutes.

    7
    Done

    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
    Done

    Add the Couscous to the Lentil Mixture Along With the Parsley, Mint and Scallions.

    9
    Done

    Salt and Pepper to Taste.

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    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

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