Lentil and Couscous Salad

Bursting with vibrant colors and Mediterranean-inspired flavors, this Lentil and Couscous Salad is a hearty yet refreshing dish perfect for any occasion. Packed with protein-rich lentils, fluffy couscous, and a medley of fresh veggies like cherry tomatoes, cucumber, and red bell pepper, this salad is as nutritious as it is delicious. A zesty dressing of olive oil, lemon juice, and cumin brings a delightful tang and warmth, while fresh parsley adds a bright herbal touch. Optional crumbled feta cheese lends a creamy, salty kick. Ready in just 40 minutes, this versatile salad is ideal as a standalone vegetarian meal, a healthy lunch, or a vibrant side dish for your next gathering. Whether served chilled or at room temperature, this wholesome dish is sure to be a crowd-pleaser!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup dry green or brown lentils
• 3 cups water
• 1 cup uncooked couscous
• 1 cup boiling water
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1 medium red bell pepper
• 1 small red onion
• 0.5 cup fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup feta cheese (optional)

Directions

Step 1

Rinse the lentils under cold water and place them in a medium saucepan. Add 3 cups of water and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender but not mushy. Drain and set aside to cool.

Step 2

In a separate heat-proof bowl, combine the couscous and 1 cup of boiling water. Cover tightly and let sit for 5 minutes. Fluff with a fork and allow to cool.

Step 3

Meanwhile, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. Chop the parsley as well.

Step 4

In a large mixing bowl, combine the cooked and cooled lentils, couscous, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper to create the dressing.

Step 6

Pour the dressing over the lentil and couscous mixture and toss gently to combine. Taste and adjust seasoning if needed.

Step 7

If using feta cheese, crumble it over the salad and gently fold it in.

Step 8

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(2162.5g)

Amount per serving	% Daily Value*
Calories	1849.2

Total Fat 71.6g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 106.8mg	0%
Sodium 2620.4mg	0%
Total Carbohydrate 235.4g	0%
Dietary Fiber 34.3g	0%
Total Sugars 23.2g
Protein 67.2g	0%

Vitamin D 0IU	0%
Calcium 878.1mg	0%
Iron 14.8mg	0%
Potassium 2538.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 14.5%

Carbs: 50.8%