Simone's Kitchen

Mediterranean couscous and lentil salad

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I can feel myself slipping.. Slipping into the muddy waters of the overweight and out of control people… Slipping because… well, because food is just too damn tasty… and I have little to no self-control. A pretty cupcake makes me drool, when I see a gorgeous photo of a tiramisu I want to make it too and yes, I even start to have serious cravings when I see a pretty salad. And I am weak… So weak… If you’ve paid any attention to the little weight counter on the right you’d already noticed it went from -10 pounds to -7 pounds. A clearer sign you could not get!

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I found out I gain weight when I’m really busy. No time to eat properly so I snack. I come home and don’t feel like cooking, so I make bad choices. As soon as things quiet down a bit I become a better me again. But then last night we signed the contract for our new kitchen, plus Tom and I were having our 20th anniversary (and no, we’re not married..) so a celebration was in order. And in our household, a celebration means wine.. Lots of wine. You get the picture!

I guess it’s the continuing story of our life; ups and downs.. 🙂 But enough faffing around, time to get back on track again. And join the ranks of ..slightly less obese people.. I’ll get there. It might take some time, but in the meantime, I get to share these gorgeous salads with you. This one takes a bit of effort. It’s not done within half an hour, so there is some planning needed in order to get the best results, but if you take that time you will not be disappointed. It features very healthy ingredients such as puy lentils and couscous, tomatoes and arugula so what’s not to like? In the meantime; I do need some buttkicking done, please…

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Mediterranean couscous and lentil salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 1 cup puy lentils
  • 3 tablespoons white wine vinegar
  • 1 1/4 cup water
  • 1 cup Couscous
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove large, minced and mashed into a paste with 1/4 tsp salt
  • 1/2 cup fresh mint finely chopped
  • 1 bunch arugula rocket (stems discarded and leaves washed well, spun dry and chopped)
  • 2 cups vine ripened cherry tomatoes halved
  • 1/4 lb feta crumbled
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Just before serving, stir in remaining ingredients and season with salt and pepper.

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