Fall is here, but the weather in L.A. says otherwise. Enjoy this refreshing salad without overheating your kitchen. This zesty side is an easy way to spruce up any meal. This dish is inspired by tabbouleh, the Middle Eastern salad of bulgur wheat, tomatoes, cucumbers, herbs, lemon juice, and olive oil. Instead, this recipe calls for couscous instead of bulger with added black lentils for protein, color and texture. This is a great pack-and-go lunch for a filling and delicious meal. You can serve this hot or cold, but from this heat, there's nothing better than a cold dish to cool you off. Check out your local farmer's market for the freshest ingredients.
Couscous & Lentil Salad
Serves 6
Ingredients
- 1/2 cup dried black lentils
- 5 cups water, divided
- 3/4 cup uncooked couscous
- 1 cup cherry tomatoes, halved
- 1/3 cup dried cranberries
- 1/3 cup diced red onion
- 1 husk of roasted corn
- 1/3 cup finely chopped cucumber
- 1/4 cup chopped fresh parsley
- salt and pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
1. 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.
2. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
3. Heat corn in the oven for 2 minutes
4. Combine lentils, couscous, salt, tomatoes, and remaining ingredients in a large bowl. Season with salt and pepper. Top with fresh parsley
... Other Refreshing Meal Ideas
Curry Chicken Salad with Apples & Cranberries
Pasta Salad with Pesto, Seared Steak & Feta
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