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Categories:
black lentils water couscous salt cherry tomatoes golden raisins red onion cucumber parsley fresh mint lemon rind lemon juice extra-virgin olive oil
Viewed: 67 - Published at: 9 years agoIngredients
- 1/2 cup dried black lentils
- 5 cups water, divided
- 3/4 cup uncooked couscous
- 3/4 teaspoon salt, divided
- 1 cup cherry tomatoes, quartered
- 1/3 cup golden raisins
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped cucumber
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh mint
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
Method
- Rinse lentils with cold water; drain. Place lentils and 4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
- Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and 1/4 teaspoon salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine lentils, couscous, remaining 1/2 teaspoon salt, tomatoes, and remaining ingredients in a large bowl.