Black Lentil and Couscous Salad


2 cups couscous, cooked
2 cups black lentils, cooked
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
cup almond flakes, toasted
cup raisins
3 tablespoons fresh parsley, chopped
2 1/2 tablespoons fresh mint, chopped
1/4 cup olive oil
2 tablespoons Dijon mustard
3 tablespoons honey
3 ounces feta


Whisk together the olive oil, apple cider vinegar, Dijon mustard, orange zest and juice and honey. Set aside.
In a large bowl, mix the remaining ingredients until well incorporated. Drizzle the dressing on top, toss and serve.




There’s no lettuce in sight for this salad, but it still has great crunch from flaked almonds, sweetness from plump raisins, warmth from paprika and cumin and brightness from the fresh herbs and orange flavored dressing. The addition of pre-cooked black lentils literally makes this a salad you can put together in 15 minutes. It’s just as good at room temperature as it is hot, and you can eat it as a side dish or a main dish. It’s packed with a variety of ingredients that fill almost every slot for the types of foods you should consume in respectable amounts on a daily basis. How many more reasons do you need to leave your lettuce in the fridge and move on to couscous?


8.0 to 10


Monday, July 19, 2010 - 6:00pm


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