Recipe: Lentil and Sauteed Vegetable Couscous Salad

Sometimes we do meatless meals, because either we have no meat on hand or we just want something light.

This recipe stemmed from simple necessity – something quick, easy while the kids were playing and with lentils because that’s the protein I had available.  It turned out wonderfully!  Enjoy 😉

Ingredients

1 can lentils, drained, rinsed (or cook dry lentils – about 1.5 cups)

1 cup dry couscous

1 1/4 cup water or broth

1 tsp butter

1 pepper

1 carrot

1 tomato

1 clove garlic, crushed

1/3 olive oil

1/4 cup balsamic vinegar

1 tsp dijon mustard

Mustard greens (optional – or substitute parsley)

1/2 Lemon

Directions

1- Cook couscous first by boiling the water then adding dry coucous and a tsp of butter and some sea salt.  Let sit for a few minutes, then stir. Cover with lid to keep warm.

2-Sautee olive oil and garlic. Grate in carrot (use more than 1 if you like).  Add chopped pepper.

3-Let pepper warm through, softening slightly.  Add chopped tomato.

4-In a bowl, put cooked couscous and the lentils.  Mix. 

5-In measuring cup or small bowl, mix 1/3 cup olive oil, 1/4 cup balsamic vinegar and dijon mustard.  Pour over couscous and lentils. Mix.

6-Top with veggies.  Mix gently.  Chop mustard leaves and add.

7-Squeeze half lemon on top and mix again.

8-Plate and serve! NOTE: the salad will be luke warm.  I found it wonderful that way.  For leftovers tomorrow, I’ll eat it out of the fridge or you could heat it. 

For my plating, because couscous is quite sticky, I used a bowl and pressed the salad firmly in and then placed upside down on my serving plate. I topped with full mustard leaves.