Lemony Couscous Lentil Salad has bell pepper, red onion, fresh thyme, and tossed with tangy lemon dressing. It goes splendidly with ham.
Course
Salad
Cuisine
Indian
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4servings
AuthorRenee Dobbs
Ingredients
For the dressing:
1/4cupfresh lemon juice
1small garlic clovechopped
2teaspoonsminced shallot
1teaspoongrated lemon zest
1/2teaspoonDijon mustard
1/2teaspoonhoney
1/8teaspoonsalt
Pinch of fresh ground pepper
1/2cupolive oil
For the salad:
3cupswaterdivided
1cuplentilsbrown or green - Umbrian recommended
1/2cuppearl couscousIsraeli
1/3cupchopped red bell pepper
1/3cupchopped red onion
1teaspoonchopped fresh thyme leaves
1/2teaspoontable salt
1/4teaspoonfresh ground pepper
1/4teaspoonground cumin
6tablespoonslemon dressing
Instructions
For the dressing:
Add lemon juice, garlic, shallot, lemon zest, mustard, honey, salt, and pepper to a blender. Blend until combined.
With the blender on low, slowly pour in olive oil.
For the salad:
Add 2 cups water and lentils to a medium saucepan. Bring to a fast simmer then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain.
Add 1 cup water and couscous to a small saucepan. Bring to a boil then reduce heat to low. Cover and cook until done, about 10 minutes (or as per package instructions). Drain if needed.
Add cooked lentils, couscous, and remaining salad ingredients to a large bowl. Toss to combine. Taste and add more dressing or seasonings as desired or to taste.
Salad can be served immediately warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
Store any remaining dressing in a sealed container in the refrigerator for a separate use. Bring to room temperature and shake to re-combine prior to using.
Recipe Notes
Lemony Couscous Lentil Salad has bell pepper, red onion, fresh thyme, and tossed with tangy lemon dressing. It goes splendidly with ham.