Summer is creeping up on us and I’ve got an arsenal of salad recipes to share. For me, a salad doesn’t necessarily mean “lettuce” and I often find myself throwing different pantry items together, tossing with a bit of dressing, and calling it a salad. I made this before I left my parents’ house out of odds and ends my mother wanted to use up. Like I say in the recipe, this salad has some really loose measurements and can be adapted based on your taste. I like using the pearl couscous because it gives it that slight pasta salad feel but pairs really well with the lentils.
So, get your salad on- in any form it may be!
Couscous and Lentil Salad
This salad is a very loose recipe. You can add more or less of anything you want. I also suggest buying a good balsamic vinegar- it will go along way with taste!
- 1 cup pearl couscous
- 1 cup green lentils
- 1 1/2 cup cherry tomatoes
- 1 small cucumber
- 3-4 green onions
- 3 tablespoons olive oil
- 3 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2-4 ounces feta
- Rinse lentils, cover with water, and bring to a boil. Reduce heat slightly and continue to cook the lentils at a rapid simmer for 20-30 minutes. Lentils should be tender. Rinse under cold water and set aside.
- While lentils are cooking, bring pot of water to a boil and add couscous. Cook until tender, 7-10 minutes. Remove from heat and rinse as well. Both lentils and couscous should be slightly cool.
- In a large bowl combine lentils, couscous, cherry tomatoes (sliced in half), cucumber (cut into chunks), and diced green onion.
- SHake together oil, vinegar, and honey. Pour over salad and toss.
- Finally, crumble two ounces of feta over the salad and stir in. If you like a heavier amount of cheese, add more.
by Erin Alderson