Recipes on May 14, 2012 by

Meatless Mondays: Couscous and French Lentil Salad

A simple salad from the Bob’s Red Mill Cookbook combining beautiful petite French Green Lentils and Golden Couscous. Pair this dish with sliced cucumbers, tomatoes, olives, hummus and warm pita bread for a hearty, Mediterranean-themed meal.

To make this gluten free, try cooked quinoa or millet in place of the couscous and be sure to use a gluten free Worcestershire sauce. See our notes at the end of the post for vegetarian substitutes to make this a truly meatless meal. This would also work well with our pearl couscous or your favorite brand of whole wheat couscous.

Couscous and French Lentil Salad

  • 1-1/2 cups dried French Green Lentils, washed and carefully picked over
  • 1 sprig fresh Thyme
  • 1 Bay Leaf
  • 1 whole Garlic Clove
  • 1/2 small White or Yellow Onion
  • 6 Tbsp Vegetable Stock
  • 1 Tbsp Olive Oil
  • 3/4 cup uncooked Couscous
  • 1 cup Worcestershire Vinaigrette (recipe follows with vegetarian substitute suggestions)

Combine the lentils, 3 cups water, thyme, bay leaf, garlic and onion in a heavy saucepan. Bring to a boil over high heat, then immediately reduce the heat to low, cover and simmer gently until tender, but not soft, about 15 to 20 minutes. Drain the cooked lentils to a serving bowl and let them cool to room temperature while you prepare the couscous and vinaigrette. Rinse out the saucepan.

Combine the stock and olive oil in the saucepan and set over medium heat. As soon as the mixture comes to a boil, stir in the couscous, cover the pan, and remove it from the heat. Let stand, covered, for 5 minutes, while you prepare the vinaigrette.

Fluff the couscous with a fork to break apart any lumps. Allow to cool slightly.

Add the cooled couscous to the bowl with the lentils and toss gently to combine. Pour the vinaigrette over the salad and toss gently to coat. Add the dressing and mix well. Adjust seasonings to taste. Serve at room temperature or chilled.

Worcestershire Vinaigrette

  • 4 Tbsp White Wine Vinegar
  • 4 Tbsp Lemon Juice (preferably fresh-squeezed, 1 to 1-1/2 lemons)
  • 1 tsp Cumin
  • 2 tsp Worcestershire Sauce*
  • 2 Garlic Cloves, minced
  • 1/2 tsp dried Oregano
  • 1/2 cup Extra-Virgin Olive Oil
  • Kosher Salt and freshly ground Black Pepper to taste

Whisk together the vinegar, lemon juice, cumin, Worcestershire sauce, garlic, oregano, salt and pepper, and olive oil. Or combine the ingredients in a jar and shake or use an immersion blender to combine.

*Most Worcestershire sauce contains anchovies. To make this a truly meatless meal, look for a brand that does not contain anchovies. Trader Joe’s brand and varieties that are certified kosher should be vegetarian. If you want to go really simple and don’t mind the recipe coming out just slightly different, try soy sauce or balsamic vinegar.



Robin Scott says:

Think I’ll make this for dinner tonight. But will replace the couscous with quinoa to make it gluten free since my Husband can’t eat anything with regular flour. Thank you for the recipe!

Kelly says:

This makes me laugh, I just made up my own recipe for Mothers day using two of my favorite things, Isreali couscous and green lentils. I used frsh herbs from the garden, small roasted peppers, Penzeys dried shallots and a lemon vinaigrette dressing. I thought I was being so original! But it was yummy.

It would be really handy if you would make your recipes easier to print. Thank you for trying.


Thanks for the request. We will see what we can do.

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