Ingredients
-
1
-
3
-
1 1/4
-
1
-
1/2
-
1/4
-
1
-
1/2
-
1
-
2
-
1/4
-
-
-
-
Directions
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. |
