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Moroccan Couscous and Lentil Salad

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“Another recipe from Epicurious. Can substitute rice, quinoa or larger couscous as well.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
  2. Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
  3. Cool lentils completely, stirring occasionally.
  4. In a saucepan bring water to a boil and add couscous and salt.
  5. Remove pan from heat and let couscous stand, covered, 5 minutes.
  6. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
  7. In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
  8. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
  9. Just before serving, stir in remaining ingredients and season with salt and pepper.

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