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Moroccan Couscous And Lentil Salad

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Ingredients

Adjust Servings:
1 cup french green lentils or 1 cup brown lentils
3 tablespoons white wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil (preferably extra-virgin)
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
1/4 lb feta, crumbled (about 1 cup)

Nutritional information

362.2
Calories
123 g
Calories From Fat
13.7 g
Total Fat
4.2 g
Saturated Fat
16.9 mg
Cholesterol
414.8 mg
Sodium
44.8 g
Carbs
12 g
Dietary Fiber
2.7 g
Sugars
15.2 g
Protein
191g
Serving Size

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Moroccan Couscous And Lentil Salad

Features:
    Cuisine:

    Another recipe from Epicurious. Can substitute rice, quinoa or larger couscous as well.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Couscous and Lentil Salad, Another recipe from Epicurious Can substitute rice, quinoa or larger couscous as well , Another recipe from Epicurious Can substitute rice, quinoa or larger couscous as well


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    Steps

    1
    Done

    In a Small Saucepan Simmer Lentils in Water to Cover by 2 Inches Until Tender but not Falling Apart, 15 to 20 Minutes, and Drain Well.

    2
    Done

    Transfer Hot Lentils to a Bowl and Stir in 1 Tablespoon Vinegar and Salt and Pepper to Taste.

    3
    Done

    Cool Lentils Completely, Stirring Occasionally.

    4
    Done

    in a Saucepan Bring Water to a Boil and Add Couscous and Salt.

    5
    Done

    Remove Pan from Heat and Let Couscous Stand, Covered, 5 Minutes.

    6
    Done

    Fluff Couscous With a Fork and Transfer to a Large Bowl. Stir in 1 Tablespoon Oil and Cool Completely, Stirring Occasionally.

    7
    Done

    in a Small Bowl Whisk Together Garlic Paste, Remaining 2 Tablespoons Vinegar, Remaining 3 Tablespoons Oil, and Salt and Pepper to Taste.

    8
    Done

    Stir Lentils and Dressing Into Couscous. Chill Salad, Covered, at Least 3 Hours and Up to 24.

    9
    Done

    Just Before Serving, Stir in Remaining Ingredients and Season With Salt and Pepper.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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