Best Lentil Couscous Salad Recipes

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MEDITERRANEAN COUSCOUS AND LENTIL SALAD



Mediterranean Couscous and Lentil Salad image

Categories     Salad     Bean     Pasta     Side     Quick & Easy     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 cup lentilles du Puy* (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1 1/4 cups water
1 cup couscous
1/2 teaspoons 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 pound feta, crumbled (about 1 cup)
*available at specialty foods shops and some supermarkets

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.

CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD



Curried Red Lentil Kohlrabi, and Couscous Salad image

Provided by Bon Appétit Test Kitchen

Categories     Leafy Green     Side     Vegetarian     Quick & Easy     High Fiber     Dinner     Curry     Lentil     Healthy     Low Cholesterol     Vegan     Couscous     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 main-course servings

Number Of Ingredients 10

1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5-to 6-ounce package baby spinach
1/2 cup chopped fresh mint

Steps:

  • Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
  • Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
  • Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
  • Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
  • Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

MOROCCAN COUSCOUS AND LENTIL SALAD



Moroccan Couscous and Lentil Salad image

Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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)

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.

ISRAELI COUSCOUS AND GREEN LENTIL SALAD



Israeli Couscous and Green Lentil Salad image

Green lentils and Israeli couscous are the perfect pair, especially when joined by briny olives, salty feta, sweet tomatoes and zingy onions. Toss it together with a lemony balsamic vinaigrette and you've got this addictive salad.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14

1 cup French green lentils
1 cup Israeli couscous
1 pint cherry tomatoes (halved)
1 cup chopped kalamata olives
3/4 cup diced red onion
1/2 cup chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon granulated sugar
2 garlic cloves (chopped (about 2 teaspoons))
1/2 cup olive oil
Coarse salt and freshly ground black pepper to taste
1/2 cup crumbled feta cheese

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.

LENTIL AND COUSCOUS SALAD



Lentil and Couscous Salad image

This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.

Provided by Cookie16

Categories     Lentil

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup red onion, chopped finely
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 cup lentils
5 cups water
1/3 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
1 cup couscous
4 tablespoons fresh parsley, chopped
4 tablespoons of fresh mint, chopped
3 scallions, white and light green part only, sliced thin
salt and pepper

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.

Nutrition Facts : Calories 214.5, Fat 11, SaturatedFat 1.5, Sodium 10.9, Carbohydrate 24, Fiber 3.6, Sugar 1.2, Protein 5.4

LENTIL COUSCOUS SALAD



Lentil Couscous Salad image

"The delectable blend of flavors in this easy lentil salad convinced me to enter a men's cooking contest," writes Shannon Schunicht, College Station, Texas. It won first prize and kudos from his wife, Christie.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 14

1 cup dried lentils, rinsed
5 cups water, divided
3/4 cup uncooked couscous
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
4 green onions, thinly sliced
2 tablespoons canola oil
1 tablespoon red wine vinegar
2 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 to 3 teaspoons hot pepper sauce
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 322 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 495mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 15g fiber), Protein 16g protein. Diabetic Exchanges

HURRICANE MARILYN'S COUSCOUS AND LENTIL SALAD



Hurricane Marilyn's Couscous and Lentil Salad image

Categories     Salad     Bean     Cheese     Leafy Green     Herb     Pasta     Tomato     Side     Summer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 cup lentils
3 tablespoons fresh lemon juice
1 1/4 cups water
1 cup couscous
1/2 teaspoon salt
1/4 cup olive oil
1 large garlic clove
1 small head romaine
1 lemon
6 plum tomatoes
1/4 cup chopped fresh mint leaves
3/4 cup crumbled Roquefort or other blue cheese (about 3 ounces)

Steps:

  • In a 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 lemon juice and salt and pepper to taste. Cool lentils, stirring occasionally.
  • In saucepan bring 1 1/4 cups water to a boil and stir in 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, stirring occasionally.
  • Mince and mash garlic with salt to taste and in a small bowl whisk together with remaining 2 tablespoons lemon juice and 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, shred romaine and cut lemon and each tomato into 6 wedges. Stir mint and cheese into salad and season with salt and pepper. Arrange romaine on a platter and top with salad. Arrange tomato and lemon wedges around salad.

LENTIL AND COUSCOUS SALAD



Lentil and Couscous Salad image

You can use other lentils, but be careful not to overcook. The green lentils are a unique specimen that holds together well and has a great taste!

Provided by Lori Loucas

Categories     Other Salads

Time 45m

Number Of Ingredients 11

3 Tbsp good quality olive oil
2 Tbsp lemon juice
1/4 c basil, chopped
2 scallions, thinly sliced
1/2 tsp kosher salt
1/4 tsp ground pepper
3-6 dash(es) tabasco or other hot pepper sauce
3/4 c french green lentils
1/3 c couscous
2 roasted red bell peppers, small dice
1 carrot, small dice

Steps:

  • 1. Make the dressing: whisk together the first seven ingredients (olive oil thru hot sauce). Set aside
  • 2. Rinse the lentils, then put in a saucepan. Add 3 cups water and bring to a boil. Simmer until they are tender - about 25 minutes. Don't overcook. Drain and add to the dressing.
  • 3. Place the couscous in a small heat-proof bowl. Bring 1/4 cup water to a boil, then add to the couscous. Stir and let sit until water is absorbed - about 5 minutes. Fluff and add to the dressing mixture.
  • 4. Add the bell peppers and the carrot. Toss gently until combined. Taste and adjust seasoning if needed. Serve at room temperature.

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