This is a fresh and clean tasting summer salad, with lentils mixed in to couscous to provide added texture and protein. Adapted from Kitchen Treaty.
- 1 c green lentils
- 1 c israeli couscous
- 1 c kalmata olives, chopped
- 3/4 c red onion, diced and rinsed with cold water (this removes the intense onion-y flavor)
- 1/2 c chopped fresh herbs (parsley, basil, dill, etc.)
- 3/4 c feta cheese, crumbled
- 1 c cherry tomatoes, chopped
- 1/2 red pepper, diced
- 3 T balsamic vinegar
- 2 T fresh lemon juice
- 1 T dijon mustard
- 1/2 t honey
- 2 cloves garlic, minced
- 1/4 c olive oil
- salt and pepper to taste
- Fill a medium saucepan with ~6 cups of water and bring to a boil.
- Rinse lentils under cold water, add to the saucepan, reduce to low heat and cover, simmer for 10 minutes.
- Add the couscous, cook for 10 minutes (or whatever cooking time on package is) 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, feta, and herbs.
- To make the dressing, combine balsamic, lemon juice, dijon, garlic, honey, and olive oil.
- Pour dressing over salad and toss to coat. Season to taste with salt and pepper.