Couscous Salad

A mix of Israeli couscous, lentils, bell peppers, dates, and mint makes a subtle, refreshing salad.

Yield 4-6 servings
Time 45 minutes (plus 30 minutes to sit)
  • baking dish
  • colander
  • saucepan
  • large pot with lid
  • salad bowl
  • wooden spoon
  • ½ c pine nuts
  • ½ c French lentils
  • 4½ Q water
  • 2½ t salt
  • 1½ c Israeli couscous (pearl pasta)
  • 1 cinnamon stick
  • 2 T olive oil
  • 1 t lemon zest
  • 3 T lemon juice
  • ½ c red pepper, diced
  • ¼ c dates, chopped
  • 1½ T fresh mint, minced
  • pepper
Directions Toast the pine nuts on unoiled baking dish at 350 until golden brown, 3-5 minutes.

Place lentils, 2 c water, and ½ t salt in saucepan. Bring to boil, then cover, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside.

Meanwhile, boil 4 Q water, add couscous, cinnamon, and 2 t salt. Cover until boil returns, then remove cover and cook 8-10 minutes, until couscous is tender outside but still firm in the middle.

Drain, rinse with cold water, drain. Remove cinnamon stick.

Toss everything but pine nuts together, and let sit for 30 minutes. Sprinkle with pine nuts and serve with lemon wedges.

Notes Adapted from The Moosewood Collective’s Moosewood Restaurant New Classics: 350 recipes for homestyle favorites and everyday feasts, in which it’s called "Israeli Couscous & French Lentils."

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