Delicious and easy to make mediterranean couscous salad. It does get better if you leave it to stand for about three hours before eating
Course Main, Salad
Cuisine Mediterranean
Keyword couscous, lentils
Diet vegetarian
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 4people
Calories 564
Ingredients
1cuppuy lentils
3tablespoonswhite wine vinegar
1 1/4cupwater
1cupcouscous
1/2teaspoonsalt
1/4cupextra virgin olive oil
1clovegarlic large, minced and mashed into a paste with 1/4 tsp salt
1/2cupfresh mintfinely chopped
1buncharugularocket (stems discarded and leaves washed well, spun dry and chopped)
2cupscherry tomatoeshalved
1/4lbfetacrumbled
Instructions
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.