couscous and lentil summer salad

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Couscous and Lentil Salad

 

Recipe By :Cook's Garden, Londonderry, VT

Serving Size : 10 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup couscous

1 cup green or brown lentils

1/2 teaspoon salt

1 1/4 cups boiling water

3 tablespoons vinegar

1/4 cup olive oil

1/4 cup fresh lemon juice

2 garlic cloves -- minced and mashed

6 scallions -- coarsely chopped

2 cups arugula -- coarsely chopped

2 cups cherry tomatoes -- halved

1 cup goat or sheep cheese -- crumbled

 

In a saucepan cover lentils with two inches cold water and simmer until tender

then drain well and allow to cool.

 

Place couscous in a large bowl. Pour boiling water over the couscous and allow

to sit until liquid is absorbed, then fluff with a fork. Add lentils to the

couscous in a serving bowl.

 

Whisk together garlic, vinegar, lemon juice and olive oil and pour over the

lentils and couscous.

 

Add scallions, arugula and tomatoes. Chill at least two hours, add cheese; serve

cold.

 

Copyright:

" 2000 The Cook's Garden, Inc "

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Per Serving (excluding unknown items): 230 Calories; 9g Fat (34.5% calories from

fat); 10g Protein; 28g Carbohydrate; 7g Dietary Fiber; 13mg Cholesterol; 284mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 903920 0 0 0 0 0 0 0 0 0 3272

 

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