Printable | Taste of Home

Lentil Couscous Salad

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

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

Printed from tasteofhome.com Nov 18, 2008

-----------------------Fold------------------------

Lentil Couscous Salad cont.

a fork; cool. Add the red pepper, corn, onions and couscous to lentils. In a
small 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.