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Home » Recipes » Petite Lentil & Couscous Salad
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Petite Lentil & Couscous Salad

  • 3/4 cup Golden Couscous
  • 6 Tb Vegetable or Chicken Stock
  • 1 Tb Olive Oil
  • 3 cups Water
  • 3 Tbsp White Wine Vinegar
  • 3 Tb Fresh Lemon Juice
  • 1-1/2 tsp Ground Cumin
  • 1 tsp White Wine Worcestershire Sauce
  • 1 clove Garlic, crushed
  • 1/2 tsp Oregano, Mediterranean
  • 1/2 cup Olive Oil
  • 1 cup 1/2 Petite French Green Lentils

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.

Petite Lentil & Couscous Salad

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Products Used in this Recipe

Entrees
Golden Couscous

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Grains Beans Seeds
Petite French Green Lentils

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