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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.
  • Total Time
    Prep: 20 min. Cook: 25 min. + chilling
  • Makes
    5 servings

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 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.
Nutrition Facts
1-1/2 cups: 322 calories, 7g fat (1g saturated fat), 0 cholesterol, 495mg sodium, 53g carbohydrate (4g sugars, 15g fiber), 16g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

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Reviews

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  • LizM
    Jul 26, 2020

    This was not only a really good salad, but can be made completely without cooking if you have precooked lentils (the Trader Joes vacuum packed ones are perfect). You can make this in really hot weather or without electricity as long as you have a way to boil water. It is also a complete meal and very healthy. Since we are not so concerned with low fat, I doubled the dressing, used 1 cup of couscous instead of 3/4 c., and added some feta cheese at the end. Because my elderly parents are somewhat sensitive to spiciness, I left out the jalapeno and used less hot sauce than called for. I also used frozen roasted corn, because it is tastier.

  • Nildy
    Nov 19, 2006

    No comment left