Monday, October 10, 2011

Mediterranean Lentil and Couscous Salad

This is another recipe from my go-to book on beans, Lean Bean Cuisine by Jay Solomon. As I mentioned before, it is out of print, but I believe there are still copies available online and I cannot recommend this book highly enough. While not every recipe has been completely to my taste, none of them have been failures. And the ones that I like I really, really like.

This is no exception. It cooks quickly and is easy to put together. The ingredients are fresh and the dressing is light and refreshing. Using fresh basil and parsley makes it even more light and refreshing, but dried herbs work just as well. If you do use dried herbs, though, only use half of the amount, as dried herbs are stronger than fresh. You can also use other herbs, if you would like. I'm thinking a touch of mint would be quite lovely.

For the best flavor, serve the salad at room temperature. This makes it quite nice for workday lunches and picnics.
Home Cookin Chapter: Beans and Vegetables


Makes 4 servings

1/2 cup brown or red lentils
3 cups water
1 cup boiling water
2/3 cup uncooked couscous
1/4 cup oil
2 Tbsp red wine vinegar
1 tsp Dijon-style mustard
2 Tbsp chopped fresh basil
1 Tbsp minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 red bell pepper, diced
3-4 scallions, chopped
2 cloves garlic, minced

Place lentils and water in saucepan and cook for 45 minutes, until tender. Drain.

Meanwhile, combine couscous and boiling water in small saucepan. Cover and let stand for 10 mins.

In mixing bowl, whisk together oil, vinegar, mustard, herbs and seasonings. Add lentils, bell pepper, scallions, garlic and couscous and blend well.

Chill 1 hour before serving.

From Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World, by Jay Solomon (Prima, 1994)

Exported from Home Cookin 6.46 (

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