Couscous and Lentil Summer Salad

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


  1. Fill a medium saucepan with ~6 cups of water and bring to a boil.
  2. Rinse lentils under cold water, add to the saucepan, reduce to low heat and cover, simmer for 10 minutes.
  3. 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.
  4. Strain lentils and couscous and rinse well with cold water.
  5. In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, feta, and herbs.
  6. To make the dressing, combine balsamic, lemon juice, dijon, garlic, honey, and olive oil.
  7. Pour dressing over salad and toss to coat. Season to taste with salt and pepper.