Couscous Lentil Salad Recipe Recipes Recipe For Chicken

MEDITERRANEAN COUSCOUS AND LENTIL SALAD

Steps:

• 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. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.

COUSCOUS CHICKEN SALAD

Steps:

• In a large saucepan, bring broth and water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork., Stir in the chicken, artichokes, tomatoes, red pepper, cucumber, parsley, cheese, onions and pepper. Drizzle with dressing and toss to coat. Refrigerate until serving.

LENTIL AND COUSCOUS SALAD

Steps:

• Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
• Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
• Take off heat and let rest for 5 minutes.
• Drain and add to onion mixture along with the 1/3 cup of olive oil.
• Toss well.
• Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
• 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.
• Add the couscous to the lentil mixture along with the parsley, mint and scallions.
• Salt and pepper to taste.

LENTIL COUSCOUS SALAD

Steps:

• In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour. , Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool., Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper. Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour.

ISRAELI COUSCOUS AND GREEN LENTIL SALAD

Steps:

• Fill a medium saucepan with about six cups of water and bring to a boil. Rinse lentils under cold water then add to the saucepan. Return to a boil then reduce to low and cover. Simmer for 10 minutes, add the couscous. Cook couscous and lentils together for an additional 10 minutes, until lentils are tender but not falling apart, and couscous is al dente.
• Strain lentils and couscous and rinse well with cold water. In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, and parsley.
• Make the dressing. In a blender or food processor, blend together the balsamic vinegar, lemon juice, Dijon mustard, garlic cloves, sugar, and olive oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper and sprinkle with feta cheese.

MEDITERRANEAN COUSCOUS AND LENTIL SALAD

Steps:

• In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.
• In a saucepan, bring 1 1/4 cups water to a boil and add the couscous and 1/2 teaspoon salt. Remove the pan from the heat and let couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl, whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous.
• Just before serving, stir in the herbs, tomatoes, and feta, and season with salt and pepper.
• DO AHEAD
• Chill the SALAD, covered, at least 3 hours and up to 24 hours.

LENTILS COUSCOUS RECIPE

Steps:

• Saute onions with olive oil (stirring occasionally) until golden brown. Reserve 4 tablespoons of browned onions for garnish.
• Meanwhile place lentils, water (or broth) salt,and black Pepper in a different saucepan and cook for around 20 minutes or until lentils are tender.
• Add Couscous, browned onions, cumin, and dash of cayenne to the lentils, stir, cover and simmer for about 5-10 minutes or until water is absorbed.
• Place Lentils and Couscous in serving dish and garnish with 4 tablespoons of reserved browned onions.
• This recipe is best when served with Tomatoe Salad. See my recipe for Tomatoe Salad.