Petite Lentil & Couscous SaladContributed by: Bob's Red Mill Natural Foods
Directions
Preparing the Lentils: Rinse and pick over the petite french green lentils. In a medium pot cook the lentils in 3 cups of water for 15-20 minutes or until tender, but not mushy. Drain. Preparing the Couscous: In a medium pot bring 6 tablespoons of vegetable or chicken broth and 1 tablespoon olive oil to a boil. Stir in couscous and remove from heat, cover and let stand for 5 minutes. Fluff with a fork to remove any lumps.
*Most Worcestershire Sauce contains anchovies, so make sure to use a vegetarian version if desired. Preparing the Dressing: combine vinegar, 3 tablespoons lemon juice, cumin, worcestershire sauce, garlic, oregano and olive oil. Mix well. Preparing the Salad: In a large bowl mix the lentils with the couscous. Add the dressing and mix well. Serve at room temperature or chill. Makes 10 servings. |
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