Flavorful brown lentil salad with couscous and veggies
- 1 c. Brown Lentils
- ½ c. Pearl Couscous
- 1 Lemon, squeezed
- Olive Oil to taste
- Black Pepper to taste
- Salt to taste
- 1 bunch Fresh Dill, finely chopped
- 1 bunch flat-leaf Parsley, finely chopped
- 1 bunch Spring Onions, finely chopped
- ½ c. Canned Corn
- ½ c. Chopped Pickles
- ½ c. Sweet Red Peppers, diced
- Bring Lentils to a boil for 5 minutes.
- Add Couscous and cook together until soft but not mushy. Set aside to cool.
- When cooled add remaining ingredients. Mix well.
- Serve immediately or refrigerate to fully chill before serving.
Marion
Delicious!
Julene
This is one of my new favorite salads! I don’t often like cold lentil or rice salads but find this delicious! The corn and red peppers give it a nice festive coloration and the pickles offer a slight tangy taste. I am not a huge fan of fresh dill or parsley but don’t find them overwhelming (they actually are a nice addition) in this dish.
Samantha Bennett
I’m always looking for ways to use lentils instead of meat and this salad has become a fast favorite of mine. I make it in bulk and toss it in lettuce wraps for a quick bite. Super yummy!
Rosie
This salad is my favorite and very simple to make! I could eat it every day!
Julene
I found 4 cups of water is just the right amount to fully cook everything. It uses up all the water and you don’t have to throw any of the nutrients away!