Name: Beluga Lentil & Couscous Salad with Orange-Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: ¼ cup (60 ml) champagne vinegar; 1 tablespoon extra virgin olive oil; 1 tablespoon whole grain mustard; 1½ cups (75 g) shredded radicchio; ¼ cup (60 ml) orange juice; 1 tablespoon agave syrup; Salt and pepper to taste; 1½ cups (85 g) bunapi mushrooms (see tip); 2 heaping cups (120 g) sliced shiitake mushrooms; 1 teaspoon extra virgin olive oil; Salt and black pepper to taste; 3 cups + ¾ cup water, divided; ½ cup (20 g) chopped fresh parsley; ¾ cup (270 g) dry couscous (gluten-free if necessary), rinsed; 1½ cups (315 g) beluga lentils, rinsed and picked through

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Luncheons. They’re basically lunch but with tablecloths and too many forks. If you find yourself hosting one, or if you just like to tuck your napkin into your collar when you’re eating alone, this is one gorgeous salad that is sure to impress. Beluga lentils are the stars here, named for the way they resemble the caviar of the same name. An orange-champagne vinaigrette and chopped parsley bring this dish to life while keeping it perfectly balanced. When you tell your guests that you are se