Lentil – Couscous Salad with Balsamic Vinaigrette Dressing Serves 12 entrée portions Salad Ingredients: 1 10 oz. box Near East Plain couscous—prepare as directions on the box instruct 8 oz. cleaned and picked over brown lentils 1 yellow bell pepper, seeded and chopped into 1/4-inch pieces 1/2 medium red onion, diced fine 1/2 c. grape tomatoes cut into halves 1/3 c. chopped kalamata olives (optional) 8 oz. crumbled feta cheese 1/4 tsp. dried dill 1 c. Balsamic vinaigrette dressing Dressing Ingredients: 1 Tbs Balsamic vinegar—NOT the light colored kind 3 Tbs Red wine vinegar 3 Tbs. fresh lemon juice—NOT the bottled kind * 1/2 tsp granular sugar 1/4 tsp. ground black pepper 1/2 tsp. garlic powder 1/2 c. olive oil If you use the True Lemon powder, use 3/4 tsp. of lemon mixed with 3 Tbs water. Dressing Instruction: Note: I made this dressing 24 hours before assembling salad so the flavors had a chance to mingle, and it was ready to pour onto the lentils and couscous once cooked. In a 1 c. tightly seal able container like a mason jar , put in: sugar, black pepper and garlic powder. Next add both vinegars, and lemon juice. Tightly seal the lid on the jar. Shake the jar vigorously for 3-5 minutes until all the sugar is dissolved in the liquid. Add olive oil, and reseal jar. Shake additional 5 minutes until all the ingredients have combined and are no longer separated . Salad instruction: In microwave proof container, combine water, couscous and oil and heat- per box instructions. While couscous is cooking, pour lentils into medium sauce pan and cover with water. Cook on medium heat for 10-12 minutes , or until lentils reach desired doneness. Drain lentils well and rinse quickly. Pour into a large bowl. Pour couscous into bowl, and fluff with a fork to remove clumps. Immediately pour previously prepared dressing over the lentils and couscous and allow to be fully absorbed. Add onion, bell pepper, olives. Stir /fold with a spatula for several minutes until all ingredients incorporated with lentils and couscous. Cover and refrigerate until just before ready to serve. Add the feta, halved grape tomatoes and garnish with fresh parsley if desired.
Posted on: Fri, 26 Jul 2013 11:03:28 +0000
Trending Topics
Recently Viewed Topics
© 2015