Monday, July 25, 2011

Couscous & Lentil Salad

A little out of the box today -- I have been wanting to try some different salads with grains & this is what came from the depths of my mind. This is an easy recipe to adjust, just use what veggies sound good to you! Substitute beans, legumes, or edamame for the lentils or bulgur, rice, or quinoa for the couscous.

Couscous & Lentil Salad
Serves 2

1 cup couscous
1 cup lentils, rinsed & drained
1 medium onion
2 medium carrots
1/2 pound ground turkey, cooked
handful each fresh thyme & oregano
2-3 cups water

Cook the couscous according to the directions on the package. Some suggest adding butter & oil, but you can keep it simple by just adding a pinch of salt.

Heat about 2 teaspoons olive oil in a saute pan & add the lentils, stirring often, about 5 minutes until they begin to brown a little. Add onions & cook until they are tender, about 5 more minutes. Add carrots and 1 cup of the water. Slowly add the water, allowing the sauce to cook down, about 20 more minutes. Stir in the turkey and cook through, 2-3 minutes more.

Fluff the couscous with a fork, stirring in the thyme. Add oregano to lentils just before serving over the couscous. Mix it all up in your bowl & enjoy! Can be served hot, at room temp or chilled.

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