Moroccan Couscous and Lentil Salad
A salad of lentils, couscous and apple cider vinegar, seasoned with clove and simmered on the stove.
30 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- easy
- 1
In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
- 2
Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
- 3
Cool lentils completely, stirring occasionally. In a saucepan bring water to a boil and add couscous and salt.
- 4
Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- 5
In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
- 6
Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- 7
Just before serving, stir in remaining ingredients and season with salt and pepper.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
