Lentil & Couscous salad

Lentil & Couscous salad | Nadia Felsch

Lentil & Couscous salad
Cook time
Total time
yield: 1
  • 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
  1. Bring 2 ½ cups of water to the boil in a medium saucepan
  2. Add couscous and cook for 10-15 mins until water is absorbed
  3. Remove from the heat, cover and let stand for 5 minutes
  4. Gently fluff up the couscous with a fork to separate the grains
  5. Drizzle with the oil to further separate and coat
  6. Reserve ½ cup and store remaining quantity in an airtight container in the fridge for up to 3 days
  7. Whilst couscous is cooking, wash and halve tomatoes
  8. Wash and thinly slice celery (a mandolin works a treat here)
  9. Wash and finely chop herbs and onion
  10. Combine all ingredients in a bowl, coating well with oil and season to serve
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.

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