Lentil & Couscous salad
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
- 1 ½ cups pearl/Israeli couscous
- 2 ½ cups water
- 1 teaspoon olive oil
- ½ cup lentils (tinned or cooked from dried)
- ¼ punnet grape/cherry tomatoes
- ½ stalk celery
- 1 tablespoon fresh flat-leaf parsley leaves
- 1 tablespoon fresh chives
- 2 teaspoons red onion (optional for an extra flavour hit)
- 1 teaspoon macadamia/olive oil
- Salt and pepper, to taste
Instructions
- Bring 2 ½ cups of water to the boil in a medium saucepan
- Add couscous and cook for 10-15 mins until water is absorbed
- Remove from the heat, cover and let stand for 5 minutes
- Gently fluff up the couscous with a fork to separate the grains
- Drizzle with the oil to further separate and coat
- Reserve ½ cup and store remaining quantity in an airtight container in the fridge for up to 3 days
- Whilst couscous is cooking, wash and halve tomatoes
- Wash and thinly slice celery (a mandolin works a treat here)
- Wash and finely chop herbs and onion
- Combine all ingredients in a bowl, coating well with oil and season to serve
Notes
A good crumbling of goat’s cheese would work well with this recipe.
The salad stores well and is a wonderful option for lunch leftovers.
Add some grilled chicken or fish for an added protein hit.
The salad stores well and is a wonderful option for lunch leftovers.
Add some grilled chicken or fish for an added protein hit.
