Couscous Salad with Black Lentils
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup dried black lentils
  • 5 cups water
  • [q:3/4] cup uncooked couscous
  • [q:3/4] tsp salt
  • 1 cup cherry tomatoes, quartered
  • [q:1/3] cup finely chopped red onion
  • [q:1/3] cup finely chopped cucumber
  • [q:1/4] cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and [q:1/4] tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining [q:1/2] tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Folate, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc