Easy Couscous Salad with Black Lentils
Yield: 8
Calories: 316kcal
Colorful and delicious – this couscous salad is gorgeous and full of flavor. A beautiful side when guests are coming. This couscous salad also makes killer leftovers.
Ingredients
- 2 cups Lebanese cous cous, cooked according to directions
Lentils
- 1 cup Black Beluga Lentils
- ½ Onion, diced finely (can be red or white)
- 2 sprigs Fresh Thyme
Salad
- 2 Carrots, peeled and diced
- 1 Red Bell Pepper, diced finely
- 1 stalk Celery, diced finely
- ½ cup Cucumber, finely diced
- ½ Red Onion, diced finely
- ¼ cup Red Wine Vinegar
- ¼ cup Olive Oil
- 1 teaspoon Fresh Thyme, chopped finely
- ½ bunch Fresh Parsley, chopped finely
- Salt and Pepper , to taste
Directions
Beluga Lentils
- Add diced onion and thyme to lentils. Pro tip: Adding the onion and a few sprigs of thyme gives the lentils extra flavor.
- Cook according to directions. Drain and set aside. Remove the thyme stems when draining.
Veggies
- Dice the cucumber, onion, celery, carrots and red pepper, set aside.
Couscous
- Cook the couscous according to directions, drain and put in a large bowl.
- Immediately add the vinegar, olive oil, salt, pepper, and thyme. Pro tip: Adding the vinegar to the warm pasta helps to give the pasta a more robust flavor.
Assemble the Salad
- Add the lentils and the veggies to the couscous.
- Toss and serve.
Nutrition
Calories: 316kcal (16%)Carbohydrates: 49g (16%)Protein: 12g (24%)Fat: 7g (11%)Saturated Fat: 1g (5%)Sodium: 22mg (1%)Fiber: 8g (32%)Sugar: 2g (2%)Calcium: 35mg (4%)Iron: 2.6mg (14%)
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