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Lentil Couscous Salad

Lentil Couscous Salad
“The delectable blend of flavors in this easy lentil salad convinced me to enter a men's cooking contest,” writes Shannon Schunicht, College Station, Texas. It won first prize and kudos from his wife, Christie.
5 ServingsPrep: 20 min. Cook: 25 min. + chilling

Ingredients

  • 1 cup dried lentils, rinsed
  • 5 cups water, divided
  • 3/4 cup uncooked couscous
  • 1 medium sweet red pepper, chopped
  • 1 cup frozen corn, thawed
  • 4 green onions, thinly sliced
  • 2 tablespoons canola oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 2 to 3 teaspoons hot pepper sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large saucepan, bring lentils and 4 cups water to a boil. Reduce
  • heat; cover and simmer for 18-22 minutes or until lentils are
  • tender. Drain; transfer to a large bowl. Cover and refrigerate for
  • at least 1 hour.
  • Meanwhile, in a small saucepan, bring remaining water to a boil. Stir
  • in couscous. Cover and remove from the heat; let stand for 5-10
  • minutes or until water is absorbed. Fluff with a fork; cool.
  • Add the red pepper, corn, onions and couscous to lentils. In a small
© Taste of Home 2013

2 of 2

Lentil Couscous Salad (continued)

Directions (continued)

  • bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno,
  • hot pepper sauce, cumin, salt and pepper. Drizzle over salad and
  • toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5
  • servings.
Nutrition Facts: 1-1/2 cups equals 322 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 495 mg sodium, 53 g carbohydrate, 15 g fiber, 16 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013