Lentil Couscous Salad

Name: Lentil Couscous Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 177 milliliters uncooked couscous; 237 milliliters dried lentils, rinsed; 2 Tbsps minced fresh cilantro; 237 milliliters frozen corn, thawed; 4 green onions, thinly sliced; 1 teaspoon ground cumin; 1 jalapeno pepper, seeded and chopped; 1 teaspoons pepper; 2 teaspoons hot pepper sauce; 1 medium sweet red pepper, chopped; 1 Tbsp red wine vinegar; 1 teaspoon salt; 1 liters water, divided

Need a dairy free, lacto ovo vegetarian, and vegan main course? Lentil Couscous Salad could be an outstanding recipe to try. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 5. One portion of this dish contains about 15g of protein, 7g of fat, and a total of 328 calories. This recipe from Taste of Home requires salt, couscous, corn, and bell pepper. From preparation to the plate, this recipe takes roughly 45 minutes. Lentil And Couscous Salad, Mediterranean Couscous and Lentil Salad, and Black Lentil and Couscous Salad are very similar to this recipe.

Instructions

In a large saucepan, bring lentils and 4 cups water to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Drain; transfer to a large bowl. Cover and refrigerate for at least 1 hour.

Equipment you will use

Bowl

Meanwhile, in a small saucepan, bring remaining water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cool.

Ingredients you will need

Couscous

Water

Equipment you will use

Sauce Pan

Add the red pepper, corn, onions and couscous to lentils. In a small bowl, whisk the oil and vinegar.

Ingredients you will need

Red Pepper

Couscous

Lentils

Vinegar

Onion

Corn

Cooking Oil

Equipment you will use

Whisk

Bowl

Whisk in the cilantro, jalapeno, hot pepper sauce, cumin, salt and pepper.

Ingredients you will need

Hot Sauce

Salt And Pepper

Cilantro

Jalapeno Pepper

Cumin

Equipment you will use

Whisk

Drizzle over salad and toss to coat. Cover and refrigerate for at least 1 hour.

Equipment

Sauce Pan

Bowl

Whisk

Ingredients

Servings:

2Tbsps

canola oil 177milliliters

uncooked couscous 237milliliters

dried lentils, rinsed 2Tbsps

minced fresh cilantro 237milliliters

frozen corn, thawed 4

green onions, thinly sliced 1teaspoon

ground cumin 1

jalapeno pepper, seeded and chopped 1teaspoons

pepper 2teaspoons

hot pepper sauce 1medium

sweet red pepper, chopped 1Tbsp

red wine vinegar 1teaspoon

salt 1liters

water, divided

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Merryvale Carneros Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 23 dollars.

Merryvale Carneros Chardonnay

Our 2007 Carneros Chardonnay is concentrated and intense in style. Aromas of hazelnut, tropical fruit and ripe apple are framed by crisp minerality and sweet toasty oak. The wine is rich and creamy with a lingering finish. Our favorite pairing is cracked lobster with drawn butter and fresh lemon.