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Lentil and Couscous Salad

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“This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.”

Ingredients Nutrition


  1. Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt.
  2. Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft.
  3. Take off heat and let rest for 5 minutes.
  4. Drain and add to onion mixture along with the 1/3 cup of olive oil.
  5. Toss well.
  6. Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes.
  7. Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps.
  8. Add the couscous to the lentil mixture along with the parsley, mint and scallions.
  9. Salt and pepper to taste.

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