Couscous Lentil Salad

Couscous Lentil Salad is a healthy side dish or even a vegetarian dinner. This healthy dish is filled with fiber and vegetables.

Couscous Lentil Salad www.fooddonelight.com

If I open up my pantry door, a bag of lentils is liable to fall out. I seem to have collected a lot of different varieties and big bags of them at that.  I never know when I am going to feel like making an Indian dish so I like to be prepared.  You could say I am slightly over-prepared.  I probably have enough lentils to last for years.

So I’ve had to find different ways to use them.  Once I figured out how to cook lentils without making them utter mush, a whole other world of lentil possibilities opened up to me.  In this dish, I pair them with couscous and grilled vegetables to make a delectable side dish.  This dish is loaded with healthy eats.  Lentils are a great source of carbohydrates, protein and fiber.  This really could be a one pot meal rather than a side dish.  It is that satisfying.

My next goal with lentils is to sprout them.  Oh so exciting!  I had a sprouted lentil salad at an Indian function and adored it.  I’ve been researching it and it seems pretty easy.  Now that the little one is back to school I can give it a try.  I just love a food challenge.

Couscous Lentil Salad www.fooddonelight.com

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Yields 12 servings

Couscous Lentil Salad

20 minPrep Time

5 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 8 mini red peppers or 1 large red pepper
  • 1 ½ zucchini, sliced into planks
  • 1 onion, cut into thick slices
  • 1 cup cucumbers, chopped
  • ¼ cup green onion, chopped
  • 1 cup lentils, cooked
  • ¾ cup raw couscous
  • ¼ cup chopped Cilantro
  • 1 tsp. oil
  • ½ tsp. kosher salt
  • Dressing:
  • 2 garlic cloves, chopped
  • 2 tbsp. tahini
  • 6 tbsp. lemon juice
  • ¼ tsp. kosher salt
  • ½ cup buttermilk

Instructions

  1. Boil ¾ cup water and pour over couscous. Cover with plastic wrap and let sit for 5 minutes. Fluff couscous with a fork.
  2. In a large bowl, toss red peppers, zucchini and onion in olive oil and salt.
  3. Heat grill to high heat and grill zucchini, onions red peppers for a minute or two on each side. Put onto a cutting board and chop all the veggies.
  4. In a small food processor, puree all the ingredients for the dressing.
  5. Add cooked lentils and grilled vegetables to the cooked couscous.
  6. Add cucumber, green onion and cilantro.
  7. Pour dressing over the salad and toss well to combine.
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https://fooddonelight.com/couscous-lentil-salad/

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Comments

  1. This sounds delightful! I have a pantry full of lentils too, but mostly because I keep buying them and never making them. This recipe is motivating me to change that!
  2. I'm inspired to pull out my lentils, which have been collecting dust. Looks so fresh!
    • Christie Daruwalla says
      We tend to eat lentils in the winter and forget about them in the summer. It was so good though.
  3. Always looking for a way to use lentils besides soup! I saw your comment on Pinterest and added you to my Special Diets board :)

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