Green lentils and Israeli couscous are the perfect pair, especially when joined by briny olives, salty feta, sweet tomatoes and zingy onions. Toss it together with a lemony balsamic vinaigrette and you've got this addictive salad.
Yield: 8
Ingredients
1cupFrench green lentils
1cupIsraeli couscous
1pintcherry tomatoeshalved
1cupchopped kalamata olives
3/4cupdiced red onion
1/2cupchopped fresh parsley
3tablespoonsbalsamic vinegar
2tablespoonsfresh lemon juice
1tablespoonDijon mustard
1/2teaspoongranulated sugar
2garlic cloveschopped (about 2 teaspoons)
1/2cupolive oil
Coarse salt and freshly ground black pepper to taste
1/2cupcrumbled feta cheese
Instructions
Fill a medium saucepan with about six cups of water and bring to a boil. Rinse lentils under cold water then add to the saucepan. Return to a boil then reduce to low and cover. Simmer for 10 minutes, add the couscous. Cook couscous and lentils together for an additional 10 minutes, until lentils are tender but not falling apart, and couscous is al dente.
Strain lentils and couscous and rinse well with cold water. In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, and parsley.
Make the dressing. In a blender or food processor, blend together the balsamic vinegar, lemon juice, Dijon mustard, garlic cloves, sugar, and olive oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper and sprinkle with feta cheese.