Marinated Lentil Couscous Salad

Name: Marinated Lentil Couscous Salad
Yield: Serves 6 to 10 (depending on whether it’s a side dish or the main event)
Ingredients: 1 cup (250 mL) dry green or brown lentils; 1 cup (250 mL) dry green or brown lentils; ½ English cucumber, chopped; 2 cups (500 mL) packed baby spinach leaves, torn or chopped, or ½ cup (125 mL) chopped fresh parsley, mint, or a combination; 2 cups (500 mL) grape or cherry tomatoes, whole or halved; 2 cups (500 mL) grape or cherry tomatoes, whole or halved; ½ cup (125 mL) crumbled feta cheese; ¼ cup (60 mL) olive or canola oil; 2 cups (500 mL) packed baby spinach leaves, torn or chopped, or ½ cup (125 mL) chopped fresh parsley, mint, or a combination; 2 cups (500 mL) packed baby spinach leaves, torn or chopped, or ½ cup (125 mL) chopped fresh parsley, mint, or a combination; 2 Tbsp (30 mL) white wine or white balsamic vinegar; 1 Tbsp (15 mL) sugar or honey; 1 garlic clove, peeled; 2 Tbsp (30 mL) white wine or white balsamic vinegar; 1¼ cups (310 mL) boiling water; Salt to taste; 1 Tbsp (15 mL) sugar or honey; 1 cup (250 mL) couscous; 1 garlic clove, crushed; ¼ cup (60 mL) white wine or white balsamic vinegar; ¼ cup (60 mL) white wine or white balsamic vinegar; ¼ cup (60 mL) olive or canola oil

Preparation info

Serves
6 to 10
(depending on whether it’s a side dish or the main event)

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This is another one of those anything-goes salads—couscous and lentils make a delicious base (as do barley and lentils) that’s perfect for transporting to parties or picnics, or for lunch at work. The great thing about salads is that you really don’t have to use a specific list of ingredients, or adhere to any measurements. If you want a bigger batch, just double the quantity of couscous.

Ingredients

Main course
Lunch
Side dish
Vegetarian

Ingredients

Method