ISRAELI COUSCOUS AND GREEN LENTIL SALAD

Israeli Couscous and Green Lentil Salad image

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 14

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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.