2/26/14

Mediterranean couscous and lentils


This is my all-time favorite salad. It's easy to make and always hits the spot. I've been making it from a copy of this recipe, which I printed five years ago and have made so many markings on that I finally decided to re-write it my way.

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Mediterranean couscous and lentils

1 cup lentils
1 cup couscous
1/4 teaspoon salt

4 tomatoes, diced
2/3 bag spinach
1/2 pound feta, crumbled (it's cheaper in blocks than in tubs)

1/4 cup white vinegar
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon salt

Cook the lentils in boiling, unsalted water, 15–20 minutes, until tender. Drain. Put couscous in bottom of serving bowl with salt; add 1 1/4 cups boiling water. Cover bowl with plate and let stand five minutes. Fluff with fork.

Whisk together bottom group of ingredients to make a dressing. Toss all ingredients together.

Serves 4–6.

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